- 3 egg yolks
- 1 c heavy cream
- 2 tbsp sugar
- pinch of salt
- 3/4 tsp vanilla extract
- Preheat the oven to 300 degrees.
- Get yourself set up with a large bowl, spatula and a pot.
- Crack the egg yolks into the large bowl. Gently mix the egg yolks.
- In the pot, add the cream, sugar and salt. Heat on a low temp until simmering. While heating, stir frequently and do not let the cream come to a boil.
- Once the cream starts to simmer, remove from heat- allow to cool for 5 minutes.
- While whisking or stirring, slowly pour the hot cream into the egg yolks. Be careful to not pour the cream in too fast- you don't want to scramble your eggs, you want to temper them (if you have someone who can lend a hand in the kitchen, it does make it a little easier!)
- Add the vanilla and stir.
- Strain the mixture into a measuring cup with a spout using with a fine mesh strainer to get out any clumps that may have occurred (there shouldn't be much).
- Place your ramekins on a deep tray. Pour the custard mixture into the ramekins.
- Carefully bring the tray to the oven and place on the middle rack.
- Pour hot water into the tray so that it reaches halfway up the sides of the ramekins, avoiding splashing any into your custard.
- Bake until the custard sets (mine took about 35 minutes, yours may take more or less depending on the thickness of your ramekins!)
- Allow to fully cool and then pop into the fridge.
- Just before serving, sprinkle a layer of granulated sugar onto the top.
- Using your kitchen torch, begin to heat up the sugar layer. Hold the flame a few inches away and move your hand in circular motion, heating up the entire top. As the sugar begins to bubble, you can move the flame a little closer to get the sugar extra toasty.
- Serve promptly.
Recipe by Owlbbaking.com
Keywords: Easy Creme Brulee, dessert for two