Crème Brûlée

Ingredients

• 2 cups Heavy cream
• 0.5 cup Granulated sugar
• 5 large Egg yolks
• 1 whole Vanilla bean
• 1 pinch Salt
• 4 tablespoons Extra sugar for topping

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   In a saucepan over medium heat, combine heavy cream and the seeds scraped from the vanilla bean. Bring to a light simmer, then remove from heat.

3. 3

   In a medium bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.

4. 4

   Slowly temper the eggs by pouring a small amount of the warm cream into the yolk mixture while whisking constantly.

5. 5

   Gradually add the remaining cream, whisking until smooth, then strain the mixture through a fine-mesh sieve.

6. 6

   Pour the custard into four 6-ounce ramekins and place them in a deep baking dish.

7. 7

   Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.

8. 8

   Bake for 40-45 minutes until the edges are set but the centers still jiggle slightly.

9. 9

   Remove from the water bath, let cool to room temperature, then refrigerate for at least 4 hours.

10. 10

    Before serving, sprinkle a thin layer of sugar over each custard and caramelize with a kitchen torch until golden brown and hard.