Crème Brûlée

Ingredients:

  • 5 egg yolks

  • 90g granulated sugar.

  • 2 cups 35% heavy cream.

  • 1 vanilla bean pod, split down the middle and beans scraped. Or 1 tsp vanilla paste.

  • small pinch kosher salt.

  • muscovado sugar for topping.

Equipment:

  • 1-2” deep ramekins.

  • blowtorch.

Yield:

  • 4-5 servings.

Execution:

  • Add the cream, vanilla and salt to a saucepan and bring to a simmer over medium heat.

  • Whisk together the egg yolks and sugar until pale-yellow in colour and you have formed a ribbon-like texture.

  • Once the cream is simmering, discard the vanilla bean pods.

  • Slowly drizzle the hot cream into the egg mixture while continuously whisking.

  • Once all the cream has been incorporated, pour the custard into the ramekins and bake for 45 minutes - 1 hour or until the crème brûlée has reached a temperature of 75°F, do not let it exceed 80 while in the oven. The custard should also have a slight jiggle to it when moved, like jello.

  • Allow the crème brûlée to cool at room temperature until warm enough to handle.

  • Place them ramekins into the fridge and let set for 5 minutes before serving.

  • Remove from the fridge, sprinkle a thin, even layer of muscovado sugar on top, use a blowtorch to caramelize the top.

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