OUR SIGNATURE CREME BRULEE

Ingredients

• 4 cups whipping cream
• 1/2 cup sugar
• 8 large egg yolks
• 1 tbsp vanilla
• 1/3 cup granulated sugar

Directions

1. Preheat oven to 300°F.
2. Combine cream and 1/2 cup sugar in a large saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Remove from heat.
3. Whisk together egg yolks and vanilla until well blended. Gradually whisk in hot cream mixture until blended. Do not overmix.
4. Pour mixture through a fine sieve into a bowl. Divide mixture among eight 3/4 cup heatproof ramekins or custard cups.
5. Line a roasting pan with a clean tea towel. Place ramekins on tea towel. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
6. Bake at 300ºF until a knife inserted in centre of custard comes out clean, about 60 - 65 minutes.
7. Remove ramekins from roasting pan. Place ramekins on a rack; cool. Cover and refrigerate for at least 8 hours or up to 24 hours.
8. Remove ramekins from refrigerator. Sprinkle about 2 tsp sugar evenly over each custard. Place ramekins on a heatproof surface. Using a small blowtorch, caramelize sugar. Stop torching just before desired degree of doneness is reached as sugar will continue to cook after flame has been removed. Alternatively, place ramekins in a metal baking pan filled with ice and water. Place baking pan under broiler; broil until sugar turns golden brown, about 3 minutes. Rearrange custards in baking pan if necessary for even browning. Watch carefully to prevent burning. Refrigerate custards, uncovered, for at least 15 minutes or up to 2 hours.