Rich and Creamy French Crème Brûlée

Ingredients

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 6 tablespoons granulated sugar
• 5 large egg yolks
• 1/4 cup granulated sugar for caramelizing

Instructions

1. 1 Preheat your oven to 325°F (160°C).
2. 2 In a medium saucepan, heat the heavy cream and vanilla extract over medium heat until it just begins to simmer. Remove from heat.
3. 3 In a separate bowl, whisk together the egg yolks and 6 tablespoons of granulated sugar until the mixture is pale yellow and slightly thickened.
4. 4 Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5. 5 Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
6. 6 Divide the custard mixture evenly among four ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
7. 7 Bake in the preheated oven for 40-45 minutes, or until the custards are just set but still have a slight jiggle in the center.
8. 8 Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours or overnight.
9. 9 Just before serving, sprinkle 1/4 cup of granulated sugar evenly over the tops of the custards. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
10. 10 Allow the caramelized sugar to cool and harden for a few minutes before serving.