My go-to recipes are a mix of old family favorites and new inspirations from my travels.

One of my favorite recipes is John Besh's crème Brûlée.

The five ingredients:

• 2 tablespoons butter
• 1 quart heavy cream
• 1-1/4 cups sugar
• 1 vanilla bean, split
• 10 egg yolks

1.  Preheat oven to 350º.  Use the butter to grease the ramekins.  Combine the heavy cream, 1 cup sugar, and vanilla bean in a medium saucepan over medium-high heat.  Bring to boil, stirring consistently until the sugar dissolves.  Once the cream comes to a boil, remove from heat.  Let steep for 5 minutes.  Remove vanilla bean.
2. In a bowl, beat the egg yolks and slowly add the warm cream mixture until well blended.  Pour the custard into the ramekins and set into a larger metal pan (we use a 9 x 13 cake pan).  Fill the metal pan with hot water until it comes half way up the sides of the ramekins.  Bake the custards in this water bath for 30-40 minutes, until the centers set.
3. Carefully remove pan from oven and the ramekins from pan.  Let the custards cool.  Before serving, top each ramekin with a couple spoonfuls of the remaining sugar.  Caramelize the sugar until it melts, darkens, and covers the custards completely.  Either by placing under the broiler, or using a handheld torch.