One of our readers wrote an email saying that he was looking for a great créme brulée recipe. Since one of the best I've ever had was at Anthony's Star of the Sea Restaurant in San Diego, California, I got on the phone to the chef and requested the recipe. Well, ask and you shall receive. Here it is! If you're not familiar with créme brulée, this classic dessert is simply a rich custard with a caramelized sugar crust on top. The literal translation of brulée is burnt. Simple but delicious!

This recipe makes a lot of creme brulées, so you might want to use for when you plan on having a big party.

In a large mixing bowl, combine the eggs, egg yolks and sugar and mix well using a wire whisk.

In a large saucepan combine the vanilla beans, cream and milk and bring them to a boil. Pour the boiling liquid over the egg/sugar batter and mix well. Strain the mixture through a sieve and fill 10 ramekins 3/4 full. Place the custard cup in a large oven proof baking dish(es) and fill the baking dish with hot water to 3/4 of the way up the sides of the ramekins (this helps the custard to cook more evenly). Bake for about 30 minutes or until a small sharp knife inserted into the custard come out clean.

Remove custards from the oven, then refrigerate until completely chilled.

There are two methods for making the burnt sugar crust. The first and easiest is to use a small blowtorch. The second uses no special equipment, just the broiler in your oven. In either case hold a wire sieve or Strainer over your custard cup and with your fingertips force a small thin layer of sugar (or light brown sugar) evenly over the surface of the custard. This layer should 1/8 - 1/4 inch thick and it should be even with no spots thicker or thinner than others. Use your fingers to smooth the layer of sugar.

If using a blowtorch, simply use the flame to quickly caramelize the layer of sugar. If using the broiler, place the custard cups about 8 inches below the heat source. Leave the door open slightly so that you can watch the cups. Do not leave, for the sugar will caramelize very quickly (usually in about a minute or two). Broil until the sugar is completely melted.