Creme Brulee

Instructions

1. Preheat your oven to 325°F (165°C) and place six ramekins in a baking dish. Set aside.

2. In a medium saucepan, heat the heavy cream over medium-low heat until it just starts to simmer. Be careful not to boil it.

3. In a separate bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened.

4. Slowly pour the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling.

5. Stir in the vanilla extract, ensuring it is evenly distributed throughout the mixture.

6. Strain the custard through a fine-mesh sieve to remove any lumps and divide it among the ramekins.

7. Place the baking dish with the ramekins inside the preheated oven. Carefully pour hot water into the dish, filling it halfway up the sides of the ramekins. This water bath will help the custards cook evenly.

8. Bake the Crème Brûlée in the water bath for about 40-45 minutes, or until the edges are set but the centers are slightly jiggly.

9. Once baked, remove the ramekins from the water bath and let them cool to room temperature. Refrigerate them for at least 2 hours, or overnight, to set.

10. Just before serving, sprinkle a thin, even layer of brown sugar over each custard.

11. Caramelize the sugar using a kitchen torch, moving it in a circular motion until the sugar has melted and formed a crisp, golden top. Be cautious while using the torch.

12. Let the Crème Brûlée sit for a few minutes to allow the sugar to harden before serving.