Creme Brûlée with Caramelized Sugar Crust
Ingredients
- For the Custard
- 2 cups heavy cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 1/2 tsp pure vanilla extract or 1 vanilla bean (split and scraped)
- Pinch of salt
- For the Caramelized Sugar Crust
- 4–5 tbsp granulated sugar
Instructions
- Preheat oven to 160°C.
- Heat heavy cream with vanilla until warm, not boiling.
- Whisk egg yolks, sugar, and salt.
- Slowly add warm cream to yolks, whisking constantly.
- Strain mixture and pour into ramekins.
- Bake in a water bath for 35–40 minutes.
- Chill completely.
- Sprinkle sugar on top and caramelize with a kitchen torch or broiler.