This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.

Ingredients

• 2 cups milk
• 3/4 cup dry milk
• 1 Tbsp sugar
• 2 Tbsp honey
• 5 large egg yolks
• 1 tsp vanilla essence
• Topping: 3 Tbsp sugar and fresh raspberries

Directions

• Preheat oven to 300
• Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
• Whisk egg yolks
• Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
• Whisk in the vanilla
• Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
• Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
• Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
• Remove dishes from pan, cool completely on a wire rack
• Cover and chill at least 4 hours or overnight
• Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
• Top with raspberries and serve

A wonderful spring or summer dessert! Enjoy!