Crème Brûlée

Ingredients

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Directions

1. Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream over medium heat until it begins to steam. Do not let it boil. Remove from the heat and stir in the vanilla extract.
2. In a mixing bowl, whisk together the 5 large egg yolks and 1/3 cup granulated sugar until the mixture becomes pale and smooth.
3. Slowly pour the warm cream into the egg mixture while whisking continuously to prevent the eggs from curdling. Strain the custard through a fine-mesh sieve for a silky-smooth texture.
4. Divide the custard evenly among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
5. Bake for 35–40 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours.
6. Before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Let the topping cool for 1–2 minutes, then serve immediately and enjoy your rich and creamy Crème Brûlée.