Classic Crème Brûlée

🥘 Ingredients

• heavy cream ¾ cup
• vanilla ¼ tsp
• egg yolks 2
• white sugar 1 Tbsp
• raw cane sugar 1 Tbsp

1. 1

   Preheat the oven to 200°F.
2. 2

   Bring the heavy cream and vanilla to a simmer on the stovetop.
3. 3

   In a bowl , whisk the egg yolks with the white sugar until pale in color (about 1 minute).
4. 4

   Slowly pour the hot cream over the egg mixture while continuously stirring.
5. 5

   Pour the custard into crème brûlée molds and bake for 50 minutes , until the egg mixture is no longer liquid.
6. 6

   Cool the crème brûlée down in the refrigerator for 30 minutes .
7. 7

   Pour the raw cane sugar over the custard and caramelize with a torch.
8. 8

   Serve immediately.