Crème Brulee is a rich, creamy and elegant dessert that only needs 4 pantry-staple ingredients to make.
Yield: 4 Servings
For the custard
3 egg yolks
1/2 cup heavy whipping cream
1/4 cup sugar
1 tsp vanilla extract
For the Brulee topping
4 tsp sugar
Preheat oven to 350F. Arrange 4 (6-ounce) ramekins in a 9x13 baking dish and set aside.
In a glass bowl, whisk together the egg yolks and sugar until well blended.
Slowly pour the heavy whipping cream along with vanilla essence, whisk well until fully combined.
Strain the mixture through a fine mesh strainer, then pour evenly into four 6-ounce ramekins.
Pour boiling water into 9x13 baking dish until it covers about 1/2inch on the sides of the ramekins.
Carefully place the baking dish in the oven. Bake at 350F for 40-45 minutes or until top is light golden brown, sides are set and center is slightly jiggly.
Remove the custards from oven and let it cool completely. Once cooled, cover them with plastic wrap and refrigerate for at least 6 hours or overnight.
Once chilled, sprinkle 1 teaspoon of sugar on top of each custard and melt it with the help of a kitchen torch until it is caramelized.
Serve immediately or refrigerate for few hours until ready to serve.