Crème Brûlée

• 2 cup heavy cream
• 5 egg yolks
• ⅓ cup granulated sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 1 pinch pinch of salt
• 6 tbsp superfine sugar (for brûlée topping)

How to Make It

1. 1

   Preheat oven to 325°F. Split vanilla bean and scrape seeds into cream. Heat cream until steaming. Cool slightly.

2. 2

   Whisk yolks, sugar, and salt until pale. Slowly stream in warm cream, whisking constantly.

3. 3

   Strain through a fine mesh sieve. Divide among 6 ramekins.

4. 4

   Place in a baking dish. Add hot water to come halfway up the sides of ramekins.

5. 5

   Bake 35-40 minutes until set with a slight jiggle in the center. Refrigerate at least 2 hours.

6. 6

   Sprinkle 1 tbsp superfine sugar on each. Torch until amber and caramelized. Serve immediately.