Creme Brulee

Ingredients:

Directions:

1. Preheat the oven to 325 degrees F. Move an oven rack to the middle position. Arrange 6 4-ounce ramekins in a baking dish or on a baking sheet (depending on which is large enough to hold the ramekins) and set aside.
2. In a medium saucepan, add the heavy cream, 4 Tbsp sugar, vanilla, and salt. Cook over medium heat until the mixture begins to simmer, whisking occasionally. You want the sugar and salt to dissolve. Set aside to cool for about 5 minutes.
3. Separate the eggs in a large mixing bowl- you want to keep the egg yolks and can discard the egg whites or save for another recipe. Whisk in the remaining 6 Tbsp sugar.
4. Temper the egg yolks by adding about ¼ cup of the hot cream mixture. Whisk continuously as you add the hot mixture. Do this 2-3 more times. Then, add the remaining cream mixture to the egg mixture, while whisking.
5. Strain the mixture into a second mixing bowl, through a fine mesh sieve.
6. ***Custard can be cooled and stored for up to 5 days at this point, if not using right away.
7. Divide the mixture evenly between the ramekins, filling each about ¾ of the way.
8. Bring a kettle or pot of water to a boil. Slowly fill the pan with the boiling water until the water is about 2/3 of the way up the sides of the ramekins. Make sure to pour slowly and avoid splashing any water inside the ramekins.
9. Transfer the pan to the oven and bake. If your ramekins are shallow and wide, bake for 25-30 minutes. If your ramekins are deep and narrow, bake for 35-40 minutes. When ready, the Crème Brûlée should spring back when gently touched in the center and have a slight jiggle.
10. Remove the pan and set on a cooling rack. Let the ramekins cool for about 15 minutes then remove the ramekins from the hot water/pan and place on a cooling rack to cool completely. Cover with plastic wrap and place in the fridge to chill for at least 4 hours. They will hold in the fridge for up to 4 days.
11. Before serving, sprinkle 1-2 Tbsp of sugar on top of each custard. Rotate the ramekin as you sprinkle the sugar to make sure the top is evenly coated. Ignite the torch and hold the flame about 4-inches from the surface of the sugar. Move your hand in a circular motion across the surface to melt the sugar. The sugar will start to bead, then solidify and form a hard crust, and start to caramelize. The end result will be a nice brown color.
12. Let sit for a few minutes as the ramekins will be hot from the torch. Serve and enjoy!