Crème brûlée by Tastingwiththomas

Ingredients

• 500 ml (2 cup) heavy cream
• 1 tbsp vanilla bean paste
• 5 large egg yolks
• 100g (1/2 cup) granulated sugar (for custard)
• 100g (1/2 cup) granulated sugar (for caramel topping)
• 2 tbsp water (for caramel topping)

Instructions

1. Preheat your oven to 100°C (210°F).
2. Heat the heavy cream and vanilla bean paste in a saucepan over medium heat until it begins to simmer, then remove from heat.
3. Whisk the egg yolks and 100g of sugar together in a bowl until smooth.
4. Slowly whisk the warm cream into the yolk mixture until fully incorporated.
5. Pour the mixture into four ramekins or a single sharing dish.
6. Cover the dishes with cling film and poke a few small holes in the top to vent.
7. Bake for 1 hour and 30 minutes, or until the custard is set but still has a slight jiggle in the center.
8. Remove from the oven, allow to cool to room temperature, then refrigerate overnight.
9. To make the topping, combine 100g of sugar and 2 tbsp of water in a small pot over medium heat; cook until it turns into a golden amber caramel.
10. Pour the hot caramel immediately over the chilled custards and let it harden before serving.