Creme Brulee

Instructions

• In a saucepan over medium heat, add the heavy cream.
• In a separate bowl, combine egg yolks, sugar, and salt.
• When the cream is hot, temper the egg yolks. Put a small amount into the egg yolks and whip. This will warm the egg yolks so they will not scramble.
• Continue to slowly pour in the hot creme and whisk until they are fully combined.
• Add the vanilla and whisk.
• Strain the mixture into another bowl to remove any cooked egg.
• Heat a teapot full of water. This will be used for the water bath.
• Fill ramekins halfway with the custard.
• Place the ramekins in a roasting pan on a tea towel or silicone oven mat.
• Carefully fill the roasting pan with the hot water halfway up the ramekins.
• Bake at 325 degrees for approximately 20 minutes until just set. Shake the rack gently to see if the custard is set.
• Cool the custard to room temperature. Place the custard into the refrigerator for at least an hour to  chill completely.
• Sift the additional sugar and sprinkle on the custard.
• Carefully torch the sugar until it is caramelized.
• Allow the caramelized sugar to cool.
• Serve and enjoy!