Crème Brûlée

Ingredients

• 300 ml Heavy Cream
• 4 pcs Egg Yolks
• 50 g Granulated Sugar
• 1 pcs Vanilla Bean
• 1 tsp Kosher Salt

Method

1. Heat {heavy_cream} with split {vanilla_bean} and a pinch of {kosher_salt} in a small saucepan over low heat for several minutes until steaming and fragrant but not boiling, so the vanilla perfumes the custard gently.
2. Whisk {egg_yolks} with most of {granulated_sugar} in a mixing bowl for several minutes until slightly pale and smooth, keeping the mixture fluid rather than airy for a silky texture.
3. Slowly whisk the hot {heavy_cream} into the {egg_yolks} base, then strain into ramekins to remove the {vanilla_bean} solids and keep the custard perfectly smooth.
4. Set the ramekins in a roasting dish, add hot water around them, and bake at gentle heat until the edges are set and the centers still wobble softly when nudged.
5. Cool the baked custards briefly, then chill until fully cold and delicately firm, which helps the tops caramelize before the centers warm through.
6. Sprinkle the remaining {granulated_sugar} evenly over the cold custards and torch until deeply amber and glassy, then let the tops stand briefly to harden into a crisp shell.