Creme Brulee

Prep Time: 15 mins | Cook Time: 40 minutes | Course: Dessert | Servings: 6 

Creamy baked custard with a bruleed sugar top. Creme brulee is always a decadent pleasure.

2 ½ cups cream

½ cup sugar, divided

Pinch of salt

4 egg yolks

1 tsp vanilla bean paste

Preheat oven to 300*. Bring cream, ¼ cup sugar and salt to a near boil in a medium-sized saucepan over medium-low heat. Whisk egg yolks in a mixing bowl, pour hot milk into the yolks while whisking one ladleful at a time to temper the eggs (up to about half the mixture). Pour eggs and cream into the saucepan and cook until the custard coats the back of a wooden spoon. When you can draw a line on the back of the wooden spoon with your finger and it doesn’t disappear, your custard is ready. Take off the heat and add in the vanilla paste. Pour ½ cup custard into 6 four-ounce ramekins and place into a 9.13 baking dish. Pour warm water into the baking dish that comes about halfway up the sides of the ramekins. Bake for 30 minutes. Let custards cool at room temperature. When ready to serve, sprinkle ramekins with ½ Tbsp sugar, brulee the sugar using a kitchen torch until a lovely browned and glass-like top is achieved.