Crème Brûlée

120 min

Expert

In a saucepan, heat the heavy cream over medium heat until it's just about to boil.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until creamy and pale.
Remove the cream from the heat and slowly pour it into the egg mixture, whisking continuously to temper the eggs.
Add the vanilla extract and mix well.
Strain the mixture through a fine strainer into a bowl to remove any lumps for a smoother texture.
Pour the custard mixture into ramekins, filling them about three-quarters full.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the oven at 150°C (300°F) for about 40-45 minutes or until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool at room temperature for at least 30 minutes before refrigerating for at least 2 hours (or overnight).
Before serving, sprinkle a thin layer of brown sugar on top of each custard.
Using a blow torch, caramelize the sugar until it forms a crisp, golden crust. Allow it to cool for a few minutes until the sugar hardens.