Ingredients:

• 2 cups heavy cream
• 5 large egg yolks
• ½ cup granulated sugar (plus extra for caramelizing)
• 1 tsp vanilla extract or seeds from 1 vanilla bean
• A pinch of salt

Instructions:

1. Prepare the Custard Base: Preheat oven to 325°F (160°C). In a saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat. If using a vanilla bean, add the seeds to the cream and let steep for 5 minutes.

2. Whisk Egg Yolks and Sugar: In a mixing bowl, whisk the egg yolks, ½ cup sugar, vanilla extract (if using), and a pinch of salt until smooth and pale.

3. Combine and Strain: Slowly pour the warm cream into the egg mixture, whisking constantly. Strain the mixture through a fine sieve to remove any lumps.

4. Bake: Divide the custard mixture evenly among 4-6 ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 40-45 minutes or until the custard is set but still slightly jiggly in the center.

5. Cool and Chill: Remove ramekins from the water bath and let cool. Refrigerate for at least 2 hours, or until thoroughly chilled.

6. Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it’s golden and crisp. Let the sugar cool for a minute before serving.

For full recipe details, visit AllRecipes – Crème Brûlée Recipe.