- 4
Ingredients
- 5 large egg yolks
- 1/3 cup sugar
- 2 cups whipping cream
- 1/2 tsp vanilla
- sugar (for sprinkling on top)
Preparation
Step 1
Preheat the oven to 325F. Whisk together the egg yolks and sugar in a bowl. Whisk in the cream and vanilla.
Divide the cream mixture evenly among 4 to 6 small ramekins and place them in a 9x13 pan with enough water to come halfway of the sides of the ramekins. Bake for 30 to 45 minutes or until the creme brulee is set but still slightly jiggly in the middle. Take the ramekins out of the oven and let the cool to room temperature before refrigerating (for at least a few hours or overnight).
Sprinkle an even layer of sugar over each dish and carmelize the sugar with a torch or transfer the ramekins to a cookie sheet and place them under the broiler for about 2 mins or until the sugar is carmelized and golden. Turn the sheet around if necessary to ensure even caramelization. Refrigerate the creme again or let them sit on the countertop while you eat dinner or make coffee - just until the sugar is set and crackly.