Best Creme Brulee Recipe

Directions

• Preheat the oven to 160˚C.
• Pour heavy cream and 1/2 cup sugar into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer then add vanilla and remove from heat.
• In a medium bowl, whisk the egg yolks until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.
• Strain the mixture through a fine sieve into a large measuring cup with a pouring lip. Divide the mixture into 4 small ramekins and place in a baking dish.
• Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 160˚C for 30-35 minutes, or until the centers are nearly set and have just a slight wiggle in the center.
• Carefully transfer ramekins from the water bath to a wire rack and cool to room temp then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).
• To Caramelize the Top:
• Sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. (Caramelized topping is best enjoyed right away.)