Ingredients

• 1 cup sugar, half in mixture, half for crust

• 2 tsp Vanilla Extract

• 4 cups Heavy Cream

• 6 egg yolks

• 6 Ramekins (7 oz)

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Instructions

1. In a saucepan, heat heavy cream and vanilla extract until hot, but not boiling 

2. In a medium bowl, whisk together 6 egg yolks and ½ cup sugar until it is well mixed. Gradually, pour in the hot cream while mixing continually. 

3. In a large roasting pan, pour in hot water and place the 6 ramekins into the pan. The water should come roughly halfway up the side of the ramekins. 

4. Pour the egg mixture into the ramekins and bake at 325°F for 45-50 minutes. The crème brûlée should be set but a little jiggly in the middle. 

5. Remove the ramekins from the roasting pan, allow for it to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days before serving. 

6. Remove the crème brûlée from the refrigerator at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. 

7. Using a blow torch, melt the sugar for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar and get a crispy top. Make sure to keep on eye on it so you don’t over cook it. Allow the crème brûlée to sit for at least five minutes before serving. 

8. Enjoy!