Creme Brulee Cheesecakes

Step 1: Cheesecakes: Preheat oven to 325 °F.

Step 2: Grease 6 5-oz ramekins and place a disc of parchment in the bottom of each.

Step 3: Place ramekins in a dish with a 2-inch (5 cm) lip.

Step 4: Stir mascarpone to soften.

Step 5: Add sugar and combine well.

Step 6: Stir in whipping cream and seeds from vanilla bean switching to a whisk to smooth out mixture.

Step 7: Whisk in eggs one at a time until blended.

Step 8: Ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up.

Step 9: Bake cheesecakes for 35 minutes then remove from water bath to cool.

Step 10: Chill for at least 6 hours before serving.

Step 11: To make Phyllo wafers, increase oven to 350 °F and line a baking tray with parchment.

Step 12: Lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar.

Step 13: Cover with second sheet of phyllo, repeating with butter and sugar.

Step 14: Repeat with third sheet, then fold phyllo in half.

Step 15: Cut 6 circles out of pastry with a 3 ½ -inch cookie cutter and place onto baking tray.

Step 16: Bake for 7 minutes, until golden brown. Let cool.

Step 17: To serve, place a phyllo wafer on a dessert plate.

Step 18: Run a spatula around inside of ramekin to loosen, and then turn out cheesecake onto wafer.

Step 19: Peel away parchment disc and sprinkle top of cheesecake with sugar.

Step 20: Using a kitchen butane torch, caramelize top of cheesecake.

Step 21: Repeat with remaining cheesecakes and serve.