Creme Brulee

Ingredients

• Heavy cream 500 ml
• Egg yolks 5
• Sugar 100 g
• Vanilla bean or extract 1 pod or 1 tsp
• Sugar for topping 4 tbsp

Instructions

1. 1

   Preheat the oven to 150C and heat the cream with the vanilla until steaming, then let it infuse.

2. 2

   Whisk the egg yolks with the sugar until pale and slightly thickened.

3. 3

   Slowly pour the warm cream into the yolks while whisking, then strain the custard.

4. 4

   Divide the custard among ramekins set in a baking dish and pour hot water halfway up their sides.

5. 5

   Bake for about 40 to 45 minutes until just set with a slight wobble in the center.

6. 6

   Chill the custards for at least 3 hours or overnight.

7. 7

   Sprinkle each with a thin even layer of sugar and torch or broil until a crisp caramel crust forms.