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Spoon breaking through crème brûlée caramel topping

CRÈME BRÛLÉE

There’s just something about cracking through that caramelized top with a spoon and hitting cool, silky custard underneath. Crème brûlée looks fancy, like something you’d only get at a nice restaurant, but it’s really just 4 ingredients: cream, egg yolks, sugar, and vanilla. The only thing to watch is not over baking it — pull it out while the centers still have a slight wobble; they’ll firm up as they chill. And save the torching for right before you serve it, so the sugar stays glassy.
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Ingredients
  

  • 350 mL heavy cream
  • 4 egg yolks
  • 60 g sugar, plus more for the caramelized topping
  • 1 tbsp vanilla bean paste or vanilla extract

Method
 

  1. Heat the heavy cream in a pot over low-medium heat.
  2. In a bowl, whisk together the egg yolks, sugar, and vanilla.
  3. Slowly pour the warm cream over the egg mixture, whisking constantly. Strain through a fine sieve to remove air bubbles and any bits of cooked egg.
  4. Place the ramekins in a baking pan. Pour the custard into the ramekins, then fill the baking pan halfway with boiling water.
  5. Bake at 350°F/180°C for 35 minutes — the centers should still jiggle slightly when done. Let cool at room temperature, then cover and refrigerate for at least 4 hours (overnight preferred).
  6. Just before serving, sprinkle a thin, even layer of sugar on top of each custard and caramelize with a kitchen blowtorch, or place under the broiler. Repeat 1–2 more times for a thicker, crackly crust. Optional: Freeze for 30–45 minutes before serving for extra-firm custard.