Très magnifique!

I had the makings for crème brûlée, so I decided to make it for dessert last night. A delicious way to end "Le Crock" week, doncha think? As promised, I tried the small Corningware ramekins this time around.

"Crème Brûlée Take 2" (6 quart pot)

~2 cups heavy cream
~5 egg yolks
~1/2 cup sugar
~1 T vanilla
~1/4 cup raw sugar

Place 3 7oz stoneware ramekins dish into crock pot.
Pour water into crock pot until it's 1/2-3/4 of the way up the sides of the ramekins.
Remove ramekins from crock pot.
Whip 5 egg yolks in medium bowl.
Slowly add cream and sugar while mixing.
Add vanilla and mix.
Pour mixture into dish and carefully lower it into the crock pot. (Be careful not to get water IN the ramekins.)
Cover and cook on high for 2 hours. Custard should be set when the center is still jiggly.
Use oven gloves to remove dish from crock pot.
Allow to cool completely on the countertop. Then chill in fridge for 2 hours.
Sprinkle raw sugar evenly over the custard.
Broil for 3 minutes like last time OR finally cave and let your other half torch it.
Cool in fridge for 2 hours.

Droooooooooooooooooool. Perfection. Go ahead and lick your screen. It'll be our little secret.