Crème Brûlée

Instructions

1. 1

   Preheat oven to 325°F (165°C). Place 4 ramekins in a deep 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 egg yolks and 50g sugar until pale and slightly thickened, about 2 minutes.

4. 4

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

5. 5

   Add vanilla extract and a pinch of salt, then strain the mixture through a fine-mesh sieve to remove any lumps.

6. 6

   Divide the custard evenly among the 4 ramekins.

7. 7

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

8. 8

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

9. 9

   Remove ramekins from water bath and let cool to room temperature, then refrigerate for at least 2 hours or overnight.

10. 10

    Before serving, sprinkle 2 teaspoons of sugar evenly over each custard.

11. 11

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

12. 12

    Let the sugar topping harden for 2 minutes before serving.