Crème Brûlée

🔥 Prep

• Measure 500 ml heavy cream into a saucepan.
• Separate 4 egg yolks into a bowl, discarding the whites or reserving for another use.
• Measure 100 g granulated sugar into a separate bowl.
• Measure 1 tsp vanilla extract.

🔥 Cook

• 1. Pour the 500 ml heavy cream into a saucepan, add the vanilla extract, and heat over medium heat until just below boiling, about 5 minutes; do not let it boil.
• 2. Meanwhile, whisk the 4 egg yolks with the 100 g sugar in a bowl until the mixture is pale and thick, about 2 minutes.
• 3. Slowly pour the hot cream into the egg‑yolk mixture while whisking continuously (tempering) to avoid curdling.
• 4. Strain the custard through a fine‑mesh sieve into a pouring jug to remove any cooked egg bits.
• 5. Divide the custard evenly among 4‑6 ramekins (about 120 ml each).
• 6. Place the ramekins in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins (water bath).
• 7. Bake in a pre‑heated oven at 150°C (300°F) for 30‑35 minutes, or until the custard is set but still slightly wobbly in the center.
• 8. Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 2 hours (or overnight) until fully chilled and firm.
• 9. Just before serving, sprinkle an even layer of about 1 tsp of granulated sugar over each custard.
• 10. Caramelize the sugar using a kitchen torch held 5‑7 cm above the surface, moving in a circular motion until the sugar melts and turns a deep amber, about 1‑2 minutes; alternatively, place under a broiler on high for 1‑2 minutes, watching closely.

🔥 Serve

• Serve the chilled crème brûlée directly in the ramekins, allowing guests to crack the caramelized crust with a spoon.
• Garnish each serving with a few fresh berries (such as raspberries or sliced strawberries) and a sprig of mint for color.
• Pair with a small biscotti or shortbread cookie on the side.
• Optionally, accompany with a cup of freshly brewed espresso or a dessert wine like Sauternes.