Crème Brûlée

Prepare the Base

Pre-heat oven to 325º F.

Whisk together until they turn a pale yellow color...

• 4 large egg yolks

Heat in a medium saucepan over medium heat...

• 2 cups cream
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1/8 tsp salt

Stir until the sugar is fully dissolved and the mixture is just barely simmering and not boiling. Immediately remove from heat.

While continuously whisking the egg yolks, slowly pour the hot cream mixture into the yolks. This tempering process prevents the yolks from scrambling.

Place four ramekins inside a larger baking dish, then evenly pour the crème brûlée mixture across the ramekins.

Note: If you feel like the mixture may be lumpy you can strain the mix while pouring.

Baking and Chilling

Add hot water to the baking dish, creating a water bath, until it comes halfway up the sides of the ramekins.

Bake in pre-heated oven for 40–45 minutes until the edges are set, but the center still has a slight, noticeable jiggle.

Remove the ramekins from the oven and the water bath. Let them cool at room temperature for 30 minutes.

Cover each ramekin with plastic wrap and chill in the refrigerator for at least 2 hours (or up to a few days).

Caramelize and Serve

Just before serving, sprinkle about one teaspoon of sugar evenly over the top of each chilled custard. Gently tilt the ramekin to distribute the sugar in an even layer.

Caramelize the sugar using a kitchen torch or oven broiler until it forms a hard, glass-like crust.

Note: If using broiler, place ramekins on a baking sheet on a high rack. Leave the oven door slightly open and monitor closely, rotating the dishes as needed for an even glaze.

Serve immediately and enjoy the crunch!