Ingredients
- – 1.5 cups of heavy cream (360g)
- – 4 large egg yolks
- – ¼ cup of granulated sugar (55g + additional for the crispy coating)
- – A pinch of salt
- – ½ vanilla bean pod or 1 tsp vanilla bean paste
Instructions
- Preheat the oven to 300°F (conventional) and set a pot of water to boil for the water bath.
- In a saucepan, gently heat the heavy cream and vanilla until it simmers (not a full boil).
- Whisk egg yolks, sugar, and salt in a bowl until yolks break down.
- Slowly pour a fourth of the simmering cream into the yolk mixture while whisking to temper the eggs.
- Add the remaining cream, whisk gently until combined—avoid overmixing.
- Strain the custard through a fine mesh sieve to remove lumps.
- Divide the mixture into three 8oz Creme Brulee ramekins, filling nearly to the top.
- Place ramekins in a larger baking tray, add boiling water to the tray (avoiding ramekins), filling halfway up the height of the ramekins.
- Carefully place the tray with water and ramekins in the oven.
- Bake for ~30-40 minutes until edges set with a gentle wobble in the middle.
- Transfer ramekins to the fridge and cool overnight (or at least 4 hours).
- The next day, sprinkle a thin layer of granulated sugar on each ramekin and use a blowtorch to caramelize the sugar to a deep brown color.
- Serve and savor the deliciousness!
Notes
- Creme Brulee ramekins are recommended; if unavailable, use regular 8oz ramekins, dividing the mixture into 4-6 ramekins for optimal thickness.
- Adjust baking time based on the type of ramekin used, looking for firm edges and a wobbly center.