Tonight Mr. Mojo's girlfriend taught me how to make crème brûlée. I think this is utterly appropriate because never before have I met someone who epitomizes the best qualities of Kimmy in My Best Friend's Wedding - she's so sweet, very supportive of him, and completely classy. She seems to be flawless and one can't help but adore her. She's crème brûlée. (And I suspect that next to her, I am frickin' jello. But whatever.)

My favorite part is, of course, cracking it with a spoon.

1 cup whole milk (can use 1/2 cup skim milk & 1/2 cup Half & Half instead)
1 cup heavy cream
1 tsp Vanilla Extract or 1-2 Vanilla Bean Pods
6 large egg yolks
1/4 cup granulated sugar
powdered sugar for topping

In a small saucepan, bring milk and cream to a boil, monitoring it closely so it doesn't boil over. Remove from the heat. Add vanilla, and allow vanilla to infuse the cream for 30 minutes for regular Vanilla Extract or an hour for Vanilla Bean Pods at room temperature. Strain mixture into a clean saucepan. Bring to a boil again and remove from heat.

Preheat oven to 275°F. In a mixing bowl, whisk the yolks and granulated sugar until just combined. Temper the egg mixture by very slowly whisking a small amount of the now warm vanilla cream into the eggs. Take your time with this step so that the yolks don't scramble (2-3 tablespoons at a time). Once the egg mixture and cream are roughly the same temperature, whisk the remaining egg mixture into the cream.

Divide custard among four 4-ounce ramekins. Place ramekins in a baking dish or roasting pan. Fill dish or pan with water so that water comes halfway up the sides of the ramekins and transfer to the oven rack. Bake for 25 to 35 minutes (Note: this can take up to an hour depending on the size of the ramekin and beginning temperature of water. Check every 10 minutes.) During the last 10 minutes, check frequently for doneness: when fully baked, the crème brûlées will be firm and will wiggle just slightly when shaken. Remove ramekins from water bath and refrigerate until chilled.

Before serving, sprinkle each dessert with 1 1/2 tablespoons powdered sugar. Hold propane kitchen torch about 3 inches from the custard's surface and flame the sugar into a golden brown, brittle crust. Serve immediately.