Easy Classic Crème Brûlée 

Easy classic crème brûlée hits the spot with a rich, thick vanilla custard and caramelized sugar topping. This is so exquisite, your guests won’t believe you made this at home!
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PRINTABLE RECIPE: 🖨️ thestayathomec... 🖨️
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✅Ingredients
• 8 large egg yolks
• ½ cup sugar
• 2 cups heavy cream
• 2 teaspoons vanilla extract, or 1 vanilla bean pod, scraped
• ⅓ cup superfine sugar
✅Instructions
00:00:53 - How to separate egg yolks from whites
1️⃣ 00:00:15 - Preheat oven to 300 degree Fahrenheit. Place six 6-ounce ramekins into a 9x13 pan or roasting pan.
2️⃣ 00:00:41 - In a large mixing bowl, use a hand mixer to beat together egg yolks and sugar until smooth and velvety, about 3 to 5 minutes.
3️⃣ 00:01:36 - Pour in heavy cream and vanilla extract. If using vanilla bean pod, split open lengthwise and scrape seeds directly into egg mixture. Beat on low until combined, 1 to 2 minutes.
4️⃣ 00:02:22 - Strain custard through a fine mesh strainer to remove any egg chunks. Then pour into prepared ramekins, filling each 1/4-inch from the top. Pour hot tap water into pan to surround the ramekins with water 1/2-inch deep. Be careful not to get any water into the custard.
5️⃣ 00:03:19 - Carefully transfer pan to the oven. Bake in the preheated 300 degree oven for 45 to 50 minutes until set.
6️⃣ 00:03:48 - Carefully remove from oven and transfer pan to a wire rack. Let the custards cool slowly in the pan with the water until completely cooled. Remove ramekins from water, cover, and refrigerate until ready to serve, at least 4 hours.
7️⃣ 00:04:34 - Just before serving, sprinkle a scant 1 tablespoon of superfine* sugar over each one. Use a kitchen torch to melt sugar until caramelized, or place ramekins 2-3 inches under the broiler setting of your oven and broil 1 to 2 minutes, watching carefully, until sugar is caramelized with a deep brown color.
NOTES
Cooked custard can be stored in the fridge, covered with plastic wrap, for up to 4 days. Always caramelize additional sugar just before serving.
*If you don’t have superfine sugar, you can use regular sugar or even brown sugar instead. Superfine sugar simply melts more quickly and evenly due to its small crystal size.
The ideal ramekin size for creme brulee is 6 ounces. These dishes have a diameter of approximately 4.8 inches, and are 1.1 inches deep. Other sizes can also be used. Cooking time is determined by the depth of the liquid.
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