Vanilla Crème Brûlée

Ingredients

• 2 cups Heavy cream (Alternatively, light cream)
• 1 teaspoon Vanilla extract
• 1 pinch Salt
• 5 units Egg yolk
• 0.5 cup Sugar

Instructions

1. 1Preheat the oven to 325 degrees Fahrenheit. In a small saucepan, combine the heavy cream, vanilla extract, and salt. Cook over low heat until the mixture is hot, ensuring it does not reach a boil.
2. 2In a bowl, beat the egg yolks and sugar together until the mixture becomes light. Gradually stir in about a quarter of the hot cream mixture, then combine the sugar-egg mixture with the remaining cream. Stir until the consistency resembles syrup.
3. 3Pour the mixture into four 6-ounce ramekin bowls. Place the ramekins in a baking dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins. Ensure no water spills into the ramekins.
4. 4Bake the custards for 30 to 40 minutes, or until the centers are just set. Check the consistency every 2 minutes after the 30-minute mark.
5. 5Allow the custards to cool completely, then refrigerate for several hours. They can be stored for up to a couple of days.
6. 6When ready to serve, sprinkle about a teaspoon of sugar evenly over each custard. Use a butane torch to caramelize the sugar until it melts, darkens, and hardens. Alternatively, place the ramekins under a broiler 2 to 3 inches from the heat source and cook until the sugar melts and browns, about 5 minutes.