Crème Brûlée
French vanilla custard with caramelized sugar top
Ingredients
- 2 cups heavy cream
- 1 vanilla bean
- 5 egg yolks
- 1/2 cup sugar, plus extra for topping
- Pinch of salt
Instructions
- Heat cream with vanilla bean
- Whisk egg yolks with sugar and salt
- Temper yolks with hot cream
- Strain and pour into ramekins
- Bake in water bath at 325°F for 40-45 minutes
- Refrigerate at least 2 hours
- Sprinkle sugar on top
- Caramelize with kitchen torch
- Serve immediately
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