My husband’s favorite dessert (and one of mine) is creme brûlée. We had a really good creme brûlée a few weeks ago while away in Antigua, and I wanted to recreate it. While I had always been intimidated to try to make it, I took the plunge the other week! And it passed his taste test! Success!What you will need: 1 pint heavy cream 1 tbsp vanilla bean paste 3 large egg yolks ¼ cup granulated sugar ⅛ cup turbinado sugar
Directions
Preheat the oven to 325°F.
In a saucepan, add the heavy cream and vanilla bean paste. Bring to a light simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes.
In a bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place 6 glass jars or ramekins in a large pan. Pour the mixture into the ramekins. Place the pan in the oven, then pour hot water into the bottom of the pan, enough so the water comes about halfway up the sides of the jars. Bake until set and just a little bit jiggly, 35 to 40 minutes. Remove the jars from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill.
Evenly sprinkle the top of each jar with the turbinado sugar. Using a kitchen torch, or under the broiler, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit for a few minutes.
Enjoy!