Creme Brulee

• 5 Large Egg Yolks
• 1/2 Cup of Sugar
• A Pinch of Salt
• 1 tsp Vanilla
• 2 Cups of Heavy Cream

1. Warm the Cream – First, heat 2 cups of heavy cream in a saucepan. Stir the cream frequently until it almost reaches a simmer, then add vanilla extract and remove from heat.
2. Combine – In a separate bowl, whisk together the egg yolks with sugar and salt. Slowly stream the hot cream into the eggs while continuously whisking, to temper the eggs so that they don’t scramble.
3. Strain – Next, strain the custard mixture through a fine mesh sieve. This part is optional, but it does help to knock out any bubbles and potential egg bits and ensures the silkiest consistency.
4. Fill – Divide the custard evenly between six ovenproof ramekins or custard cups. Carefully place the ramekins into a 13×9 casserole dish and add boiling hot water to the casserole dish, going halfway up the sides of the ramekins.
5. Bake – Bake the creme brulee at 300˚F for 30-35 minutes. Finally, transfer the ramekins to a wire rack to cool, then cover and then refrigerate.

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