Rich and Creamy French Crème Brûlée

Ingredients

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

Method

1. 01
   Preheat your oven to 325°F (160°C).
2. 02
   In a medium saucepan, heat the heavy cream and vanilla extract over medium heat until it just begins to simmer. Remove from heat.
3. 03
   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. 04
   Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5. 05
   Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
6. 06
   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. 07
   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. 08
   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. 09
   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.