It seems hard...you couldn't be further from the truth. Enjoy my go to recipe and open up a bottle of Sparkling something..."Champagne is always a good idea"

1 XL egg
4 XL egg yolks
1/2 Cup sugar
3 cups Heavy Cream
1 teaspoon vanilla extract or 1/2 vanilla bean
1 Tablespoon orange liquer; I like Grand Marnier or Cointreau

Preheat oven to 300 degrees. Fill a 9X13 pan halfway with water and place in oven to preheat as well.
In a small saucepan, combine cream and vanilla over medium heat and scald. Remove from heat and set aside
In a large measuring cup (easier for cleanup later! I use a 4 cup) add egg, egg yolks and sugar. Whisk until pale and thick. 
Add a small amount of cream to egg mixture and whisk until combined, this "tempers" the eggs. Add remainder of cream and whisk until totally combined.
Pour into 6 6 ounce ramekins and place into hot water bath.
Bake 35-40 minutes until custard is set in middle.
Chill 2 hours. Sprinkle 1 Tablespoon of sugar on top of each custard and melt with a small torch or place under broiler until melted and caramelized.
Serve immediately.

It's steamy in Michigan this time of year. Summer is winding down even if the temperatures and humidity are not.  I love drinking white wine with all the garden fare and grilled meats. I tend to prefer something a tad quirky, simply because life is short and there are so many great wines out there! Here's a couple of my picks for August.