Directions

1. Preheat convection oven to 300°F with low/no fan.
2. In a blender, mix all ingredients on high for 30 seconds or until well blended.
3. Pour 6 oz. of the mixture into an 8 oz. ramekin. Place the ramekin into full size hotel pans. Pour hot water into hotel pans until water comes half way up the sides of the ramekin.
4. Bake until crème brûlée is set, but still trembling in the center, about 30-35 minutes. Remove ramekins from the hotel pan, and refrigerate for at least 2 hours and up to 3 days.
5. For service, remove crème brûlée from refrigerator, spread granulated sugar evenly on top the crème brûlée and using a torch, melt the sugar and form a crispy top.