Creme Brulee

1. 1

   Preheat the oven to 250u00b0F. Arrange six 1 1/2-cup ramekins on large baking dish lined with a cloth.

2. 2

   Place cream and vanilla in a medium saucepan on medium heat. Bring almost to a boil.

3. 3

   Meanwhile, whisk yolks and sugar in a large bowl until thick and pale. Gradually pour in hot cream mixture, whisking constantly.

4. 4

   Return mixture to clean saucepan. Cook on low heat 10-12 mins, stirring constantly until thick enough to just coat the back of a wooden spoon (be careful not to overheat or mixture will curdle). Divide custard among ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins.

5. 5

   Bake 20-25 mins until almost set and slightly wobbly in center. Remove ramekins from baking dish. Cool slightly on a wire rack.

6. 6

   Refrigerate until chilled. Just before serving, sprinkle custards with an even layer of demerara sugar. Using a kitchen blowtorch, drag the flame back and forth over the sugar until caramelized.

* Per serving · 4 servings · Values may vary.

No additional tips available.