Crème brûlée is one of those super simple desserts that can always manage to impress. It can be done the day before and brought out to brûlée after you’ve had dinner.
In a small saucepan, add 2 cups of heavy cream along with a pinch of salt and 2 tablespoons vanilla extract. Place on a low heat until you start to see steam but no simmering; do not scald the milk. In a separate bowl, take 6 egg yolks and whisk together with 1/3 cup of sugar until lighter in color. Now combine the heavy cream mixture a little at a time into the egg yolk mixture, continually whisking so the eggs don't cook. Now add the mixture to your chosen oven safe bowls/ramekins. Sit them in a roasting pan and add boiling water until 1/4 to half way up the ramekins. Add to an oven at 300F (150C) for around 40 minutes or until slightly firm but still jiggles. The size of your container will determine how long you need to cook them. Allow to cool to room temp and then cover and place in the fridge over night. The next day sprinkle sugar over the top and use a kitchen torch to melt and brown the sugar or place under the broiler, watching carefully! Let sit for 30 seconds to firm up and then crack the top and enjoy!
