Vanilla Crème Brûlée

Instructions

1. 1

   Preheat the oven to 150°C (300°F).

   Tip: Use oven mitts to protect your hands from the hot oven.

2. 2

   In a medium saucepan, whisk together the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to scald the cream.

3. 3

   In a separate bowl, whisk together the egg yolks and vanilla extract.

   Tip: Make sure to whisk well to incorporate air.

4. 4

   Slowly pour the warm cream mixture into the egg yolks, whisking constantly.

   Tip: This is called tempering and helps prevent the eggs from scrambling.

5. 5

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens.

   Tip: Use a thermometer to check the temperature, which should reach 70°C (158°F).

6. 6

   Strain the custard into 6 ramekins or small baking dishes.

   Tip: Make sure to remove any bubbles or air pockets.

7. 7

   Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This is called a water bath and helps cook the custard evenly.

8. 8

   Bake for 25 minutes, then remove from the oven and let cool to room temperature.

   Tip: Let the custard cool completely before refrigerating.

9. 9

   Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.

   Tip: Caramelize the sugar with a kitchen torch or under the broiler.

10. 10

    Serve chilled, with the caramelized sugar on top.

    Tip: Garnish with a sprinkle of sea salt, if desired.

11. 11

    Refrigerate for at least 2 hours before serving.

    Tip: The longer it chills, the creamier it will be.