Creme Brulee

Ingredients

Custard

• 1 1/2 cups heavy cream (360g)
   
• 4 large egg yolks
   
• 1/4 cup granulated sugar (55g)
   
• pinch of salt
   
• 1/2 vanilla bean pod, or 1 tsp vanilla bean paste (vanilla extract worked fine for us)
   

Topping

• 1/2 cup granulated sugar

Instructions

Custard

• Pre-heat oven to 300F (conventional), and put a few cups of water to boil in a pot on the stove. This will be used for the water bath.
   
• Add egg yolks, sugar and salt to a bowl and whisk until the yolks break down. Set aside.
   
• Add the heavy cream and vanilla to a saucepan and stir. Place on the stove on low heat until the cream starts to simmer (not a full boil).
   
• Once the cream is simmering, slowly pour about a fourth of it into the egg yolk mixture while continuing to whisk. This will temper the eggs so they don't curdle. Then add the remaining cream and whisk gently until combined. Don't overmix or whisk too aggressively as that will add too many air bubbles in the mixture.
   
• Pass the custard through a fine mesh sieve to remove any lumps
   
• Divide the mixture equally between 3-4 8oz Creme Brulee ramekins, filling almost to the top. (We didn't have ramekins so we used mini pie dishes.)
   
• Place the ramekins inside a larger baking tray, and carefully add boiling water to the tray, avoiding the ramekins. Fill enough water so it goes halfway up the height of the ramekins.
   
• Carefully lift the tray with the water and ramekins and place inside the oven.
   
• Bake for ~30-40 minutes, until the creme brulees are set around the edges but still have a wobble in the middle when gently shaken.
   
• Immediately transfer the ramekins to the fridge, and cool overnight (or at least for 4 hours).
   
• The next day, sprinkle a thin layer of granulated sugar on each ramekin, and use a blowtorch to caramelize the sugar. It should become a deep brown color. I find it best to hold the blowtorch at a 45 degree angle.
  
  If you don't have a blowtorch or want a more refined taste follow the sugar recipe below.

Sugar

• Prepare a silicone mat on a heat safe surface.
   
• Add the remaining 1/2 cup granulated sugar to a clean dry saucepan.
   
• Heat on low until the sugar melts and forms a smooth liquid. Stir continiously.
   
• When fully caramelized, pour the melted sugar onto the silicone mat and allow it to cool.
   
• When fully cooled, break up the sugar into small peices and then grind into a fine powder in a food processor or blender.
   
• When ready to serve, sprinkle a thin layer of the caramelized sugar onto the top of each ramekin. Place under the broiler for a few minutes. Just long enough to remelt the sugar. Be careful when serving as the dish will be hot. Enjoy!