Easy Crème Brûlée
Ingredients
5 large egg yolks
3/4 cup granulated sugar, divided
3 cups heavy cream or heavy whipping cream
1/2 teaspoon espresso powder, optional, but recommended
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
Directions
Preheat the oven to 325 degrees F.
Whisk the egg yolks and 1/2 cup of the sugar together, then set aside.
Bring a small kettle filled with water to a boil.
In a medium saucepan over medium heat, mix the heavy cream, espresso powder, and salt.
Once the mixture begins to simmer, remove it from the heat. Stir the vanilla into the cream mixture.
Slowly, steadily, a little at a time, and while whisking constantly, add 1/2 cup of the cream mixture to the egg mixture. Taking this slowly and steadily is vital to prevent the eggs from scrambling.
Once the eggs have been tempered by pouring in the 1/2 cup of the cream mixture, slowly and steadily pour the egg mixture into the saucepan with the cream mixture, whisking as you do so.
In a large baking pan, place 8 ramekins. Divide the custard between the ramekins, filling each to the top.
Carefully fill the pan with about 1/2 inch of hot water from the kettle so the ramekins are nestled in the liquid.
Carefully put the baking pan in the oven and bake until the custards are set at the edges but jiggly in the center and a thermometer inserted into the center of one reads 170 degrees F, about 30-35 minutes.
Remove the pan from the oven and the ramekins from the pan, placing them on a wire rack to cool for at least 1 hour.
Place the ramekins, loosely covered, in the fridge for at least 4 hours.
Top each of the chilled custards with a sprinkle of the remaining sugar.
Using a kitchen torch, caramelize the sugar on top of the custard. Serve immediately.
