Caramel Crème Brulée

In a small pot, combine the 1/4 cup sugar with the water on medium heat. Allow the sugar and water to come to a boil. The caramel is ready once the mixture turns golden in colour. Using a candy thermometer, it is ready when the temperature reaches 350 degrees. Remove from heat and add two cups of cream.

Put the mixture back on the heat and bring it to a boil, allowing the caramelized sugar to dissolve into the cream. Once dissolved and the cream comes to a boil, remove it from the heat.

In a large bowl, whisk the egg yolks. Take the cream mixture and pour in a little at a time into the eggs, whisking continuously so as not to cook them. Keep adding the cream in small batches until all of it has been incorporated.

Divide the custard into the six ramekins. Place ramekins in a shallow baking dish and fill with hot water making a water bath.

Place in a 325 degree oven and bake for approximately 45 minutes until the custard has set.

Chill the ramekins for at least an hour.

When ready to eat, sprinkle each ramekin with 1 tbsp of sugar. Place under the broiler for approximately five minutes until the sugar has hardened.

In a mixing bowl, combine the remainder of the cream and icing sugar and beat until whipped. Place a dollop on each crème brulée and enjoy!