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Crème brûlée
Servings - 6 (6oz ramekins, just like in the picture ⬆️)
Ingredients:
Preheat oven to 300 degrees.
Place heavy cream and vanilla bean (split open the pod, scrape the seeds, and add both the pod and seeds) in a small pot. Bring to a slow simmer then remove from heat. DO NOT LET IT BOIL.
Strain into a bowl.
Let cream cool down for 10mins.
Whisk egg yolks and sugar until smooth and pale.
Slowly add heavy cream to egg mixture whisking continuously until fully combined.
Strain again.
Fill ramekins equally with cream. Remove air bubbles by running a torch over the tops quickly, or tapping the ramekins lightly on the counter.
Place ramekins in a deep pan on oven rack.
Fill pan with hot water half way up the side of the ramekins.
SLOWLY push oven rack in.
Bake custards for 35 minutes until barely set. They should jiggle 🍑.
Remove from oven and let cool for 30 minutes.
Loosely cover and chill in refrigerator for at least 4 hours. Overnight for best results.
Top custard with 1tsp of sugar and torch until sugar melts and turns golden in color.
Let sugar harden then serve.