Perfect Crème Brûlée

I've had my fair share of testing this recipe year after year. After 3 years I finally got it down, I've perfected this recipe. This comes together in less than 15 minuets, and stores great in the fridge.

Ingredients

4 Egg yolks

1/2 cup of granulated sugar

2 cups of heavy cream

1/4 Tsp of salt

1 vanilla bean split lengthwise

Directions

1. Preheat oven to 325 degrees

2. In a saucepan over medium heat, warm the heavy cream until steaming, about 7 minuets. Do not allow it to boil.

3. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar, salt, and seeds from the vanilla bean until smooth.

4.  Slowly pour the warm cream into the egg mixture, adding a little at a time while continuously whisking to prevent the eggs from scrambling.

5. Once combined, strain the mixture through a fine-mesh sieve and divide evenly among 4 ramekins.

6. Place the ramekins inside a deep 9x12-inch baking dish. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.

7. Bake for 35-45 minutes, or until the edges are set and the centers still have a slight jiggle. remove the ramekins from the water bath allow them to cool on the counter.

8. Refrigerate for at least three hours or until chilled.

9. Just before serving sprinkle tops with sugar, and torch with a kitchen torch until golden and toasted.

Katelyn's Korner Tips

Make sure to use white sugar, organic sugar doesn't work for this recipe

This recipe lasts up to 5 days in the fridge

If you don't have vanilla bean, you can subsitute for vanilla extract