A lovely dessert for any time of year!
Separate egg yolks from the whites. ( We will only be using yolks. Discard white or use for egg white omelette)
Whisk together egg yolks and sugar in a large bowl (preferably a bowl with a pouring spout) Set aside.
As soon as bubbles form on the sides and the center is steaming, immediately turn off heat.
To temper: Add cream mixture one ladle full at a time to bowl with eggs/sugar mixture.
Make a water bath or 'bain Marie' by pouring water into a baking dish until water is about an inch deep.
Set ramekins in the baking dish. Bake for 25-30 minutes or until the center of the jiggles but the sides are firm. Do not over cook as this dessert will continue to cook in the ramekins once it is removed from the oven.
You can serve warm with berries at this point. If you wish to torch with sugar keep reading.
To torch: Once creme brulee is cooled, cover and place in refrigerator for three hours. Sprinkle creme brulle with baker's sugar. Light torch, and while holding torch three inches from dessert use small circular motions to melt sugar. Be careful not to burn sugar. Enjoy!