Crème Brûlée

Ingredients

• 2 cups heavy cream (High-fat cream (at least 36%) for richness.)
• 4 large egg yolks (Provides structure and richness.)
• 1/2 cup granulated sugar (For sweetness and caramelization.)
• 1 tbsp vanilla extract (Use high-quality for best flavor.)
• 1/4 cup granulated sugar (For topping, fine granulated sugar is best.)

Instructions

1. 1

   --- Preparing the Custard Base ---

2. 2

   Preheat the oven to 325°F (160°C).

3. 3

   In a saucepan, gently heat the heavy cream and vanilla over low heat until scalded.

4. 4

   In a mixing bowl, whisk together the egg yolks and sugar until smooth.

5. 5

   Slowly pour the hot cream into the egg mixture, whisking continuously to temper the yolks.

6. 6

   Strain the custard through a fine mesh sieve into a clean bowl.

7. 7

   --- Baking the Custard ---

8. 8

   Pour the custard into ramekins.

9. 9

   Place the ramekins in a baking dish and add boiling water until halfway up the sides of the ramekins.

10. 10

    Bake for 35-40 minutes, or until the custard jiggles slightly in the center.

11. 11

    Remove from the oven and let cool, then refrigerate for at least 2 hours.

12. 12

    --- Caramelization ---

13. 13

    Sprinkle the top of each chilled custard with a thin layer of granulated sugar.

14. 14

    Use a culinary torch to caramelize the sugar until golden and crackly.

15. 15

    Alternatively, place under a broiler for a minute or two but watch closely to avoid burning.