Créme Brûlée

1. Preheat the oven to 325 degrees F. Place a large pot of water on the stove to boil.
2. In a large mixing bowl, whisk together the egg yolks and sugar until well blended and it just starts to lighten in color. Set aside.
3. Add the heavy whipping cream in a medium-sized saucepan on medium heat. Stir occasionally until the cream is warm and bubbling around the edges.
4. Remove from the heat and stir in the vanilla extract.
5. Slowly pour about 1/2 cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you’re pouring it in.
6. Then, slowly pour in the remaining cream and continue whisking until fully combined. If there’s a thin layer of foam on top of the mixture, you can skim this off with a spoon.
7. Strain the mixture through a fine mesh strainer, then evenly distribute between four 6-ounce ramekins.
8. Pour the boiling water into a square baking pan. Carefully place the ramekins in the baking dish. The water should come about halfway up the sides of the ramekins. 
9. Carefully place the baking pan in the oven. Bake for 35 to 45 minutes or until the edges are set and the center is slightly jiggly.
10. Remove from the oven and carefully remove the ramekins from the pan using tongs or pot holders and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for at least 4 hours or overnight.
11. Once chilled sprinkle 1 and 1/2 teaspoons of sugar on top of each custard, shake it around into one even layer, then use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for 1 to 2 minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve. Enjoy!

Tip:

If you don’t have a kitchen torch, no worries, broil the custard in the oven until caramelized and golden brown. Watch carefully so you don’t burn them. If you do broil, the custard might melt a little so refrigerate for about 30 minutes. 

Thanks for baking with me!

~ Natalie