Basic Creme Brûlée

2 cups whipping cream

5egg yolks

1/2 up sugar

1 Tbsp vanilla extract

1/2 cup firmly packed light brown sugar

*** For Candy cane Peppermint Creme Brûlée: Reduce vanilla to 1 tsp; add 1 additional egg yolk and 3 tablespoons peppermint schnapps. Proceed as directed in basic recipe, baking for 50 minutes. Substitute 5 hard peppermint candies, crushed, for brown sugar; broil as directed***

Combine first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into 5 5x1 inch round individual baking dishes; place dishes in a large roasting pan or a large jellyroll pan. Prepare a 1/2 inch water bath.

Bake at 275 deg for 45-50 minutes or until almost set. Cool custards in water in the pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.

Sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place custards in jellyroll pan.

Broil 5 inches from heat with oven door open slightly until brown sugar melts. Let stand 5 minutes to allow sugar to harden.

(I prefer to use a small kitchen torch designed specially for this. I move the flame around making sure all the sugar is melted and slightly browned.) I purchased mine at Williams Sonoma for $49.95