Vanilla Creme Brulee

Ingredients

Note: Blowtorch needed

  • 1 ½ cup heavy cream

  • 4 large egg yolks

  • ¼ cup granulated sugar 

  • Pinch of salt

  • ½ vanilla bean pod (or 1 teaspoon of vanilla bean paste)

  • ~3 tablespoons demetra sugar (to sprinkle and burn on top)

  • Handful of raspberries (optional)

Instructions

  1. Preheat oven to 300 degrees Fahrenheit 

  2. Let a few cups of water boil and put aside for water bath

  3. Add heavy cream and vanilla into a saucepan and stir on low heat until the cream starts to simmer (do NOT let boil)

  4. Add egg yolks, sugar, and salt to a separate bowl and whisk until the yolk breaks down

  5. Slowly pour in the simmering heavy cream mixture into the bowl with sugar and eggs. Keep whisking continuously. (If you do not whisk, the eggs WILL curdle)

  6. Pour mixture through a mesh sieve to remove any extra lumps

  7. Divide the mixture into ramekins, about 50-75% full

  8. Pour boiling water onto a baking tray and place ramekins in the middle

  9. Bake until the creme brulees are set around the edges and have a wobble in the middle when gently shaken, ~30-40 minutes

  10. When done baking, immediately place ramekins into the fridge and let cool for ~4 hours up to overnight

  11. After completely cooling, sprinkle demerara sugar on top and blowtorch the sugar until burned

  12. Add raspberries on top (optional)

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