What’s that? Crème Brule!!

Decadent? Oh yeah. Delicious? Fuck yeah. Easy?? YES! Let’s master one of the most well known desserts around, and see how easy it is. And yes, that’s a remote in the photo background…judge away.

Ingredients:

• 2 cups heavy cream (yes, use the real shit)
• 1 tsp vanilla extract
• 5 egg yolks (save the whites for something else)
• 1/2 cup white sugar
• Dash of salt…like…barely any

Steps:

1. Pre-heat your oven to 325F, and prepare 4 small (roughly 4 inch) ramekins by placing them on a baking dish (deep!) for ease of transferring
2. In a medium pan, add the cream, vanilla, and salt and allow to slowly come to a simmer, but do not let it come to a full boil
3. Once simmering, lower the heat but continue cooking for 2 minutes
4. Remove this mixture from heat and allow to cool
5. In a separate mixing bowl, use a hand or stand mixer to whip together the separated egg yolks and the sugar until the combination is fully incorporated, lightly colored, and airy
6. Working in short batches, add the cream mixture into the egg yolks, delicately mixing but ensuring it is fully mixed well
7. Once fully combined, add the mixture evenly into each of the ramekins until they are about 3/4 full
8. Boil about 3-4 cups of water (plain) and fill the baking dish that is holding the filled ramekins until it reaches roughly 1/2 to 3/4 height
9. Place in the oven and bake for 30 minutes (possibly more, depending on how hot your oven runs)
10. Remove the ramekins from the oven and place them aside so they can cool
11. Once fully cooled, cover and place in the fridge for at least a few (2-3) hours or up to 12 hours to allow the custard to settle (NOTE: go with the 12 hours!)
12. Before serving, turn the oven on to the Broil setting
13. Top each ramekin with an additional sprinkle of white cane sugar (roughly 1 tbsp each) evenly
14. Broil the ramekins for only roughly 4 minutes – until lightly browned and solidified