Classic Crème Brûlée

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, or 2 tsp vanilla extract
• 5 egg yolks
• ½ cup sugar, plus extra for topping
• A pinch of salt

Instructions

1. 1

   Preheat the oven to 325°F (165°C).

2. 2

   Heat the cream with the scraped vanilla bean (or add extract later) until steaming, not boiling.

3. 3

   Whisk the egg yolks with the sugar and salt until pale.

4. 4

   Slowly temper the hot cream into the yolks, whisking constantly.

5. 5

   Strain the custard through a fine sieve into ramekins.

6. 6

   Place the ramekins in a baking dish, and add hot water halfway up the sides (a water bath).

7. 7

   Bake for 30-35 minutes until set but still slightly jiggly in the center.

8. 8

   Chill for at least 2 hours or overnight.

9. 9

   Sprinkle a thin, even layer of sugar on top and caramelize with a kitchen torch (or under a broiler) until golden and crisp.

10. 10

    Serve immediately after torching.