Crème Brûlée

Silky vanilla custard topped with a crisp, caramelized sugar crust.

45 min + chilling 4 servings Medium french

Ingredients

• 500 ml heavy cream
• 5 pcs egg yolks
• 100 g sugar
• 1 tsp vanilla extract

Steps

1. Heat cream with a split vanilla bean (or vanilla extract) until just steaming.
2. Let the cream infuse.
3. Whisk egg yolks with sugar until pale and slightly thickened.
4. Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling.
5. Strain the mixture.
6. Pour the mixture into ramekins.
7. Bake in a water bath at 150°C for about 35 minutes until just set but still wobbly in the center.
8. Chill for at least 2 hours.
9. Sprinkle sugar on top.
10. Torch or broil until caramelized.