Créme Brûlée Tart

I used to build stained glass windows; before that I made pottery and painted. Now, for some reason, I cook. Any act of creation is equal, no matter the medium. Even when the outcome is uncertain, the process is one of discovery and exploration. At the best times, the self is lost in the simplicity of pure action.

It doesn't matter what you like to do, the point is to just do it. And then share it. Unlike a painting or a window, food is easy to share. It's performance art. It's here and then gone. And, hopefully, the world is a little better for it.

Créme brûlée tart:

• 1/2 quantity of sweet pastry dough (check my "Dough" section for this recipe)

• 3/4 cup heavy cream

• 1/4 cup whole milk

• 4 egg yolks

• 2 tbsp sugar

• 1 tsp vanilla extract (or scrape a vanilla bean into the milk)

• extra sugar to glaze

Brush an 8" shallow fluted tart pan with butter. Line with 1/8" thick sweet pastry dough and refrigerate for 30 minutes.