Classic Crème Brûlée

Directions

• Preheat your oven to 325°F (160°C).
• In a saucepan, heat the heavy cream and 1/2 cup sugar over medium heat until it just starts to simmer. Remove from heat and stir in the vanilla extract.
• In a mixing bowl, whisk together the egg yolks and a pinch of salt until smooth. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
• Strain the mixture through a fine sieve into a large measuring cup or bowl.
• Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
• Bake for about 35-40 minutes or until the custards are set but still slightly jiggly in the center.
• Remove the ramekins from the water and let them cool at room temperature. Refrigerate for at least 2 hours before serving.
• To caramelize the sugar, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy crust. Alternatively, you can place them under a broiler for a few minutes.