Don't discard the leftover egg whites from this Creme Brulee. They will keep just fine in the refrigerator for up to 4 days or frozen for up to 6 months. Use them with 3 whole eggs to make an omelet that will feed 2 people.
2 1/2 cup whipping cream
2/3 cup milk
1/4 cup sugar
3 whole eggs
3 egg yolks
1 tsp vanilla extract
3/4 cup light brown sugar
Preheat oven to 350°F. Heat cream, milk and sugar in a saucepan over medium heat to almost boiling, stirring constantly. Meanwhile, beat whole eggs and egg yolks in a medium bowl with a whisk.
Gradually pour hot cream mixture into eggs, beating constantly. Pour mixture back into saucepan. Cook, stirring, until custard thickens, about 4 minutes. Remove from heat. Stir in vanilla.
Pour custard into 6 individual ovenproof custard dishes or one 8-inch square dish. Set dishes in a larger pan. Pour hot water into the outer pan until it is the same depth as the custard.
Bake custard until set in center, about 40 minutes. Remove from water bath. Turn heat to broil. Spread brown sugar over custard. Broil custard close to heat until brown sugar is melted.
Creme Brulee tip: Eggs separate quickly and more easily when they are very cold. Watch closely as sugar topping broils in step 4, it cooks quickly.