Easy Crème Brûlée recipe

Step 1

In a small pot, heat cream over medium heat until hot but not boiling -- wait until you can see small bubbles just along the edge of the pot.

Step 2

While the cream is heating, whisk together egg yolks, ⅓ cup sugar and vanilla -- this is best done in a large glass measuring cup for easy pouring.

Step 3

When the cream is hot, add it to the egg yolks in small doses, whisking well after each addition.

Step 4

Divide into four 7-8oz ramekins (wider and shallower is better but any will work).

Step 5

Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes ¾ of the way up the sides of the ramekins -- be careful not to get any water into the ramekins!

Step 6

Bake at 325 degrees F for 30-45 minutes -- this will depend on how deep the custard is. (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.

Step 7

Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days if you want to prep these ahead).

Step 8

Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later.