Creme Brulee (Crème Brûlée)

• Egg yolks –  Use egg yolks from large eggs for this easy creme brulee recipe. If you don’t know what to do with the egg whites, you can try these recipes: Coconut macaroons, Mini pavlova, or Meringue cookies.
• Sugar – If you can, use caster sugar as it will dissolve more easily in the cream brulee mixture and it will also take less time to melt and caramelized with a kitchen torch. Alternativey, you can always use granulated sugar.
• Heavy whipping cream
• Vanilla extract – You can use vanilla extract, vanilla bean paste, or a fresh vanilla pod to make crème brulee.
• Salt – Don’t skip the salt as it is an essential ingredient to achieve a balanced flavor.

Whisk the egg yolk mixture continuously while slowly pouring in hot heavy cream. This process, known as tempering, helps to gradually raise the temperature of the egg yolks without cooking them too quickly and causing them to scramble. Whisking continuously ensures a smooth, creamy custard base for your crème brulee.

Check that the sugar has dissolved. Before moving on to the next step, make sure that the sugar has completely dissolved in the egg and cream mixture. Undissolved sugar can lead to a grainy texture in the finished custard.

Pass the mixture through a fine mesh sieve when pouring into ramekins. Pouring the custard mixture through a fine mesh sieve as you fill the ramekins helps to remove any small bits of cooked egg or undissolved sugar, ensuring a perfectly smooth custard.

Bake in a water bath. A water bath, or bain-marie, is a baking method where the ramekins are placed in a larger baking dish filled with hot water. This technique helps to cook the custard gently and evenly, preventing it from curdling or cracking.

• Preheat the oven to 325°F (165°C) and prepare 4 standard-size ramekins and a deep baking dish.
• In a bowl, combine the egg yolks, 60g of sugar, vanilla extract, and salt. Whisk until well combined.
• Heat the heavy cream in a saucepan until it begins to simmer. Slowly pour the hot cream into the bowl with the egg yolk mixture while stirring continuously. Make sure that the sugar has dissolved completely.
• Divide the mixture evenly between the ramekins and place them inside the prepared baking dish.

• Pour boiling water into the baking dish so that it reaches halfway up the sides of the ramekins.
• Bake for 30-35 minutes or until the custard is set but still jiggly in the center.
• Remove from the oven and the water bath. Allow to cool to room temperature, then refrigerate for 4-6 hours or overnight.
• Just before serving, sprinkle about 1-2 teaspoon of sugar evenly on top of each creme brulee. Use a blow torch to caramelize the sugar (you can also do it under the broiler). Serve immediately.

The signature part of crème brûlée is its hard, caramelized sugar topping that you break with a spoon before digging into the vanilla custard. It’s made by melting and caramelizing a layer of white sugar using a kitchen torch. However, if you don't have a kitchen torch, you can achieve a similar result using your oven's broiler.

First, make sure your custards are thoroughly chilled. Sprinkle an even layer of sugar over each custard, then place the ramekins on a baking sheet. Position the baking sheet on the top rack of your oven, directly under the broiler. Keep a close eye on them, as the sugar can go from caramelized to burnt very quickly. Broil for about 1-3 minutes, or until the sugar is melted and golden brown. Let the caramelized sugar harden for a minute or two before serving.