Creme Brulee is one of my favorite desserts and it is a classic. I experimented with numerous recipes and kept adapting until I found that winning outcome. This is creamy, luscious and decadent. Your family,friends and guests will appreciate your culinary efforts with this fabulous dessert. Enjoy! Serves 8

• 4 cups heavy cream
• 3 teaspoons instant espresso
• 1 teaspoon pure vanilla
• 8 large egg yolks
• 1/2 cup sugar
• 1 pinch of salt

Preheat oven to 325 degrees.

Bring cream to barely a low boil in a saucepan. Stir in instant espresso and vanilla until dissolved. Seperate the eggs from the yolks, and whisk the yolks, the sugar and a pinch of salt in a mixing bowl until lemon colored. Now add the egg mixture very slowly into the hot cream mixture. Strain entire mixture through a fine sieve into eight 4-ounce ramekins.

Place the ramekins in a shallow roasting pan and or bake-able shallow dish. Pour boiling water into roasting pan and or bake-able shallow dish until the water level reaches the halfway point up the sides of the ramekins. Bake 30 minutes, until set. The brulee should still be just a little jiggly, don't let this worry you. Remove from oven, let brulee cool in the roasting pan. Remove from pan once cooled. Cover lightly and refrigerate over night.

Just before serving, use a paper towel and gently remove any condensation from the top of the creme brulee. Sprinkle tops of brulee with granulated sugar so that the top has been coated thinly over the entire surface. With a mini torch make spiraling circles over the top of the brulee, when the the sugar has melted into a sheet and has a nice amber color it should be done. Make sure to work quickly so you don't melt the brulee. Place the ramekins back in the refrigerator for 15 minutes and then serve.