- 5 Egg Yolks
- 2 cups (500ml) Heavy Cream
- 1 teaspoon Vanilla Extract
- 4 tbsp Sugar
- ¼ cup (50g) Brown Sugar
- Preheat your oven at 325F
- Place cream and vanilla extract in medium saucepan and heat until almost boil.
- In a medium bowl, whisk together egg yolk and sugar until well combined and creamy.
- Stir in hot milk and keep whisking until well combined.
- Pour the mixture into your ramequins, I am using four ramekins (1 cup each).
- Place ramequins into a baking pan and pour in hot water to reach halfway up the ramequins.
- Bake for 35-40 minutes or until a knife inserted in the center comes out clean, the custard should be slightly wobbly when gently shaken. Let ramekins cool to room temperature, then chill in the refrigerator for at least 4 hours, or better yet overnight.
- Prior to serving, sprinkle the custards with brown sugar. Then using a torch, melt the sugar until it caramelizes and forms a crispy top. You can also caramelize your crème brûlée under the broiler of a very hot oven, keep an eye on it. Allow to sit for five minutes and serve.
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