Crème Brûlée

Crème Brûlée is a desert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is one of my favorite desert.

Ingredients:

Heavy whipping cream - 1 1/3 cups (320 ml)
Pure vanilla extract - 1 1/2 tsp
Egg yolks - 4 large (60 grams) at room temperature
Granulated sugar - 1/4 cup (50 grams)
Superfine sugar - 4 TBSP (60 grams) (use spice grinder to grind granulated sugar to powder)

Steps:

1. Preheat oven to 300 F and place rack in center of oven.

2. Place Crème Brûlée dishes or ramekins in a roasting pan.
3. In a saucepan, over medium high heat, bring the cream to the scalding point (the cream just begins to bubble around the edges).

4. In a heatproof bowl beat the egg yolks and sugar until thick and pale.

5. Gradually pour the scalding cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. 

6. Stir in vanilla extract. 

7. Strain custard into a large measuring cup or pitcher and then evenly pour the custard into the ramekins. 

8. Place the baking pan in oven, then prepare a water bath by carefully pouring enough boiling water so that the water comes halfway up the sides of the ramekins. 

9. Bake for about 25-40 minutes or just until the custards are set (a slight wobble is okay).
10. Immediately remove the custards from the water bath and cool to room temperature on a wire rack (about one hour).

11. Refrigerate (uncovered) for at least 4 hours or until cold and firm. At this point they can be stored (covered) in the refrigerator for about three days.
12. To serve, remove the custards from the refrigerator. Sprinkle an even, not too thick, layer (about 1 tablespoon) of superfine sugar over the custards. 

13. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly (about 1 minute). Let sit a few minutes so the sugar can harden then serve.