Classic Crème Brûlée

🥘 Ingredients

• egg yolks
  2
• heavy cream
  3/4 c
• raw cane sugar
  1 Tbsp
• vanilla
  1/4 tsp
• white sugar
  1 Tbsp

🍳 Cookware

• bowl
• crème brûlée molds

1. 1

   Preheat the oven to 200°F.
2. 2

   Bring the heavy cream and vanilla to a simmer on the stovetop.

   heavy cream: 3/4 c, vanilla: 1/4 tsp
3. 3

   In a bowl , whisk the egg yolks with the white sugar until pale in color (about 1 minute).

   egg yolks: 2, white sugar: 1 Tbsp
4. 4

   Slowly pour the hot cream over the egg mixture while continuously stirring.
5. 5

   Pour the custard into crème brûlée molds and bake for ⏱️ 50 minutes , until the egg mixture is no longer liquid.
6. 6

   Cool the crème brûlée down in the refrigerator for ⏱️ 30 minutes .
7. 7

   Pour the raw cane sugar over the custard and caramelize with a torch.

   raw cane sugar: 1 Tbsp
8. 8

   Serve immediately.