Ingredients

• 6  large egg yolks 
• 1  vanilla bean or 1 teaspoon vanilla extract
• 1 cup powdered sugar 
• 3  cups  heavy cream
• 1/2  cup granulated sugar

Optional first step: If you want to infuse your creme brulee with flavorings like citrus zest or lavender, combine heavy cream and the flavoring in a small saucepan, and let it sit in the fridge for 2 hours. Skip this step if you’re not doing any infusion.

Heat the oven to 300°F and bring water to a boil. Place 4 – 6 ramekins in a roasting pan.

Place the egg yolks in a medium bowl. If you are using a vanilla bean, split it lengthwise with a knife and scrape out its seeds into the bowl. Whisk the egg yolks, powdered sugar and a pinch of salt, until well mixed. Slowly add cream and whisk it into the egg yolk mixture.

Pour the mixture through a fine-mesh strainer into a pitcher. If using vanilla extract instead of a vanilla bean, add it now, to the strained custard.

Pour the custard into the prepared ramekins. Place the roasting pan in the preheated oven and pour the boiling water into the pan around the ramekins, being careful not to let any water splash into the ramekins.

Bake for 35 – 40 minutes if you have 1 inch deep ramekins, 50 – 55 min. if they are 2 inches deep. It will be barely set, but not liquid. The custard will firm up considerably in the refrigerator.

Take the ramekins out of the water batch and let them cool to room temperature. Then cover the tops with plastic wrap and chill completely in the fridge. This will take 4-6 hours.

When you’re ready to brûlée, add a thin layer of granulated sugar to the top of each one and brown the top with a blow torch.

You can store untorched creme brûlée in the fridge for up to 3 days before serving.

Enjoy!