Savor the smooth cream and sugary crunch of creme brulee

Creme brulee combines a bland but very rich custard with some cloying variation on pure sugar. Click to Continue » Creme Brulee 2 cups heavy cream 6 large egg yolks 1/2 cup plus 8 teaspoons sugar 1 tablespoon Grand Marnier 1/2 teaspoon vanilla extract HEAT the oven to 300 degrees, and bring a kettle of water to a boil. Put four 8-ounce ramekins in a 9- by 13-inch pan. PUT the cream in a medium saucepan over medium-low heat and cook until it begins to steam, about 5 minutes. Meanwhile, put the...