Don’t be intimidated! This recipe is easy and tastes great.
2 cups 1/2 and 1/2
1/3 cup sugar
5 egg yolks (slightly beaten)
1 tsp vanilla
1/4 tsp salt
Heat 1/2 and 1/2 gently on low in a saucepan. Be careful not to burn it.
While you are heating your 1/2 and 1/2, in a mixing bowl add slightly beaten yolks, sugar, salt, and vanilla. Stir with a whisk until combined. Once your 1/2 and 1/2 is very hot (almost bubbling) you can begin to add it to the yolk mixture. Do this in 3 parts, stirring after each addition, until your sugar is dissolved. Don’t go too quickly or you will get scrambled eggs!
Skim off the foam from the mixture using a large spoon.
Set 6 ramekins in a shallow baking dish. Pour hot mixture into ramekins. Make sure to leave about a 1/4″ from the top empty. Next pour VERY HOT water into the baking dish so that the water is about an inch up the sides of the ramekins. This will help the custard not to burn and cook evenly. (If you spilled a little custard as you were pouring –as I always do– no worries.)
Bake for 50 minutes at 325 degrees. When a knife is inserted into the custard it should come out almost clean. Custard will continue to cook after you remove from the oven. Remove hot ramekins from baking dish.
Chill overnight or at least 4 hours.
Sprinkle the tops of your chilled custards (just before serving) with about a teaspoon of sugar. Using a kitchen torch slowly melt the sugar atop the Creme Brulee. This may sound intimidating, but once you’ve tried it you will see how easy it is to do. The sugar will crystallize and harden from the flame, creating that restaurant finish.