Crème Brûlée

Instructions

1. 1

   Preheat oven to 325°F (160°C). Place 6 ramekins in a large baking dish.

2. 2

   In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.

3. 3

   In a bowl, whisk together egg yolks and 100g sugar until pale and thick, about 2-3 minutes.

4. 4

   Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.

5. 5

   Add vanilla extract and salt, whisking until combined.

6. 6

   Strain the mixture through a fine-mesh sieve to remove any lumps.

7. 7

   Divide the custard evenly among the ramekins.

8. 8

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

9. 9

   Bake for 30-40 minutes until the custards are set around the edges but still slightly jiggly in the center.

10. 10

    Remove ramekins from water bath and let cool to room temperature.

11. 11

    Cover and refrigerate for at least 2 hours or overnight.

12. 12

    Before serving, sprinkle 1 tablespoon of sugar evenly over each custard.

13. 13

    Using a kitchen torch, caramelize the sugar until golden brown and crispy. Alternatively, place under a broiler for 2-3 minutes.

14. 14

    Let stand for 1 minute to allow the sugar to harden, then serve immediately.