Crème Brûlée

Ingredients

• 2 cup s heavy cream
• 5 large egg yolks
• 1/2 cup sugar, plus extra for brûlée topping
• 1 tsp vanilla extract
• pinch of salt

Steps

1. 1

   Preheat oven to 325°F. Place 6 ramekins in a deep baking dish.

2. 2

   Heat heavy cream in a saucepan until it just begins to simmer. Remove from heat.

3. 3

   Whisk egg yolks, sugar, vanilla, and salt until pale and smooth.

4. 4

   Slowly pour hot cream into the egg mixture, whisking constantly to temper the eggs.

5. 5

   Strain the custard through a fine mesh sieve. Divide among the ramekins.

6. 6

   Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

7. 7

   Bake for 40-45 minutes until custards are set around the edges but still jiggly in the center.

8. 8

   Refrigerate for at least 4 hours. Before serving, sprinkle a thin layer of sugar on top and torch with a kitchen torch until caramelized.