Ingredients:

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 5 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup (50 g) granulated sugar (for topping)

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a saucepan, combine heavy cream and milk. Heat over medium heat until steaming but not boiling.
  3. In a mixing bowl, whisk together egg yolks and sugar until pale and slightly thickened.
  4. Slowly pour the heated cream mixture into the egg yolk mixture, whisking constantly to avoid curdling.
  5. Stir in vanilla extract and mix well.
  6. Pour the mixture through a fine mesh strainer into a clean bowl to remove any solids.
  7. Place ramekins in a baking dish and fill each with custard mixture. Surround with boiling water until halfway up the sides of ramekins.
  8. Bake in preheated oven for 30-40 minutes or until set but still jiggly in the center.
  9. Remove from water bath and allow to cool slightly, then refrigerate for at least 2 hours or until firm.
  10. Sprinkle an even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden brown.
  11. Let cool for a few minutes before serving. Enjoy your perfect creamy crème brûlée with caramel top!