Classic Crème Brûlée

Ingredients

Heavy cream

2 cups

Granulated sugar

3/4 cup, divided (1/2 cup for custard, 1/4 cup for caramelizing)

Egg yolks

5 large

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer, then remove from heat.
3. In a mixing bowl, whisk together 1/2 cup of granulated sugar, vanilla extract, and egg yolks until the mixture is smooth and pale.
4. Gradually pour the hot cream into the egg mixture while whisking continuously to prevent the eggs from curdling.
5. Strain the mixture through a fine-mesh sieve into another bowl to ensure a silky texture and remove any lumps.
6. Divide the custard mixture evenly among 6 ramekins.
7. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
8. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature.
10. Refrigerate the custards for at least 2 hours, or overnight, to chill and set.
11. When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
12. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden crust. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
13. Allow the caramelized sugar to harden for a few minutes before serving, then enjoy this decadent dessert!