Classic Crème Brûleé
· 2 cups heavy cream
· 4 egg yolks
· ¼ cup sugar
· 1 teaspoon pure vanilla extract
· 8 teaspoons fine granulated sugar
Preheat oven to 300˚ F. Heat a pot of water, keep warm.
In a saucepan over medium heat, combine cream and ¼ cup sugar; cook, stirring, until steam just starts to rise. In the bowl of a stand mixer, beat egg yolk and vanilla until blended with the whisk. While keeping the mixer on “stir”, gradually pour in hot cream mixture. Strain mixture through a fine mesh sieve set over a bowl; divide among four 7-oz ramekins. Line a 3-inch deep baking pan with a clean kitchen towel and place ramekins on towel. Pour hot water into pan until it comes halfway up side of ramekins. Cover loosely with foil. Bake until set; approximately 30-35 minutes (the centers will shake slightly when pan is shifted). Remove from the oven and allow ramekins to cool to room temperature. Chill at least 3 hours or up to 2 days in the refrigerator. Just before serving, sprinkle 2 tsp. of sugar on each custard and caramelize with a kitchen torch.