Crème Brûlée

Ingredients

• •2 cups heavy cream
• •1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• •5 egg yolks
• •1/2 cup granulated sugar, plus more for topping
• •1 pinch salt

Directions

1. 1Heat cream with vanilla bean and seeds in a saucepan until steaming, then remove from heat and let cool 10 minutes.
2. 2Whisk egg yolks with sugar and salt until pale, then slowly pour in warm cream while whisking constantly.
3. 3Strain mixture through fine sieve, then divide into ramekins and place in a baking pan filled with hot water halfway up the sides.
4. 4Bake at 325°F for 40-45 minutes until centers are just set but slightly jiggly.
5. 5Refrigerate for at least 4 hours or overnight.
6. 6Sprinkle 1 teaspoon sugar evenly over each custard and caramelize with a kitchen torch until golden and crispy.

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