CrèMe BrûLéE

1. 1

   Put egg yolks into a large, heat-proof bowl. Add in the first portion of sugar. Whisk until combined. Pour heavy cream into medium sized pot.

2. 2

   Cut vanilla bean in half and using the back of a knife and scrape seeds out. Drop vanilla seeds into heavy cream and whisk to combine.

3. 3

   Heat cream slowly until you see bubbles forming around the edge of the pot. Remove from heat.

4. 4

   Slowly pour hot cream mixture into egg mixture while whisking. Continue to whisk until well combined.

5. 5

   Pour mixture into six 8-oz ramekins. Put ramekins into a high-sided roasting pan. Pour hot water into roasting pan - enough so half the ramekin is submerged in the hot water.

6. 6

   Bake at 350u00b0 for 30-35 mins or until set.

7. 7

   Remove from oven and let cool for 10 minutes on a wire rack, then in the fridge for 3 hours or overnight.

8. 8

   Sprinkle tops with sugar and run a kitchen torch over the tops to carmelize the sugar, using a circular motion. Crack tops with a spoon and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.