Crème Brûlée

1. 1

   Heat the heavy cream (with vanilla bean, split and scraped if using) to just below boil, with sugar.

2. 2

   Make sure sugar is completely melted

3. 3

   Whisk yolks and egg until light in color, slightly foamy

4. 4

   Keep whisking while pouring in cream

5. 5

   Whisk in vanilla extract, if using

6. 6

   Pour into shallow, ovenproof ramekins

7. 7

   Bake in bain marie (in pan with hot water) in 325 oven (this is the MAX. temp n of oven is not consistent temperature, use 300 degrees) until set, probably 15 minutes or so, depends on oven temperature and water temp.

8. 8

   Refrigerate until chilled

9. 9

   Right before serving, sprinkle a layer of light brown sugar on them and caramelize with blow torch.

* Per serving · 4 servings · Values may vary.

No additional tips available.