The caramel : In a deep pot, heat up 1/3 of the sugar on medium, stirring frequently.

The crème brûlée : In a bowl, mix the egg yolks and 1/3 of the sugar. In a separate bowl, mix the heavy cream and vanilla. Slowly whisk the heavy cream into the egg yolks. Then add your prosciutto & orange liqueur & your vanilla extract or beans.

Pour your cream mixture into the ramekins. Place them in a deep casserole dish or roasting pan. Fill the outer dish up with boiling water…but don’t get any in the ramekins!

Bake at 350F for 45 minutes. When it’s done, you’ll notice the custard is firm on the outside and a little jiggly in the center. Allow to cool.
Spoon the rest of the sugar onto each custard. Using a torch (or broiler) slowly caramelize the sugar substitute.