Ingredients:

  • 2 cups (480 ml) heavy cream
  • 4 large egg yolks
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon (2 g) salt
  • 2 tablespoons (8 g) fresh herbs, finely chopped (thyme, rosemary, or basil)
  • 1/4 cup (50 g) granulated sugar (for caramelizing)

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a saucepan, gently heat the heavy cream over medium heat until it starts to steam, but does not boil.
  3. In a bowl, whisk together the egg yolks, sugar, and salt until well combined and slightly pale.
  4. Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent curdling.
  5. Stir in the finely chopped herbs, incorporating them evenly into the custard mixture.
  6. If desired, strain the mixture through a fine mesh sieve to ensure a smooth custard.
  7. Divide the custard mixture among the ramekins.
  8. Place the ramekins in a baking dish and fill it with hot water until it reaches halfway up the sides of the ramekins.
  9. Bake in the preheated oven for about 30-45 minutes, until the custard is set but still slightly jiggly in the center.
  10. Remove from the water bath and let cool. Refrigerate for at least 30 minutes.
  11. Before serving, sprinkle a thin layer of granulated sugar over each custard and use a kitchen torch to caramelize the sugar until golden and crispy.
  12. Allow the crème brûlée to sit for a minute or two before serving to let the sugar harden.