Crème Brûlée

Crème Brûlée Recipe

Ingredients:
- 500 g of heavy cream (full-fat)
- 100 g of sugar
- 6 egg yolks
- 6 tablespoons of brown sugar or raw sugar (for caramelizing)
- 1 vanilla pod
- Ramekins and a kitchen torch

Instructions:

1. Split the vanilla pod lengthwise and scrape out the seeds.
2. Heat the cream over low heat with the vanilla pod and seeds, allowing it to infuse.
3. In a separate bowl, vigorously whisk together the egg yolks and sugar until the mixture becomes frothy and light.
4. Gradually pour the warm, strained cream over the egg yolk-sugar mixture, stirring continuously.
5. Preheat your oven to 160°C (320°F).
6. Pour the cream mixture into the ramekins, then place them in a bain-marie (water bath) and bake for 30 to 35 minutes. The crème should have a slight wobble, similar to a flan.
7. Remove from the oven and refrigerate for at least 4 hours.
8. Before serving, sprinkle a layer of brown sugar on top of each crème and caramelize it with a kitchen torch until golden and crispy.

Enjoy your perfectly creamy and crisp Crème Brûlée!