You will need:
3 tablespoons cane or white sugar
1 cup heavy cream
3 egg yolks
¼ teaspoon vanilla extract
2 tsp "Dreams of Goa" Masala Fusion Blend
2 tablespoons white sugar, divided per serving
Whisk 3 Tbsp of cane (or white) sugar, cream and "Dreams of Goa" Masala together in a small pot over medium-high heat until sugar is dissolved (about 2 minutes)
Whisk in egg yolks and vanilla extract until smooth.
Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold
(at least 2 hours)
Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds.
Don't have a kitchen torch? Just place your creme brulee ramekins on a baking sheet, pop in the top rack of your oven, THEN turn on the broiler. Your creme brulee sugar will start to turn brown and bubbly after about 6-9 minutes.
Be sure to watch carefully so they don't burn.
Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
As a garnish, you can add berries. vanilla bean whipping cream, citrus zest, chopped nuts or caramel sauce.
We tripled the recipe.