Instructions: To prepare the creme brulee, heat cream and Tabasco brand Pepper Sauce in a double boiler. Temper eggs and add slowly, stirring continuously. Add 4 ounces sugar and stir until mixture coats the back of a spoon. Pour 7 1/2 ounces of creme brulee into each 5-inch ramekin. Refrigerate over night until firm.

Top each creme brulee with 1/2 ounce brown sugar and caramelize with an open flame until a candy shell forms over the top. Serve immediately.

For each serving, serve one ramekin of creme brulee.

This recipe yields 12 servings.

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