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Preheat oven to 325°.
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Lightly butter four 5 oz. ramekins.
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Combine the cream, 3 tablespoons granulated sugar and vanilla paste in a medium saucepan over low heat.
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Cook until heated through and steam is rising, stirring constantly.
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Whisk the egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl.
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Temper the eggs with the hot cream mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.
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Place the ramekins in a 9 inch by 13 inch pan.
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Fill the pan with enough hot water to reach approximately one-third of the way up the side of each ramekin.
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Bake for 40 - 45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.
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Combine 1/4 cup granulated sugar and the brown sugar in a bowl and mix well.
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Sprinkle evenly over the top of each crème brûlée.
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Torch the top of each ramekin to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes.