Creme Brûlée yang Mudah

Instructions

1. In a small pot, heat cream over medium heat until hot but not boiling -- small bubbles will appear just along the edge of the pot.
2. Meanwhile, whisk together egg yolks, 1/3 cup sugar, and vanilla -- I like to do this in a large glass measuring cup for easy pouring!
3. When the cream is hot, add it to the egg yolk mixture a little at a time, whisking well after each addition.
4. Pour into 4, 7-8 ounce ramekins, (wider and shallower is better if you have them).
5. Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes 3/4 of the way up the sides of the ramekins. Be careful not to get any water in the custard!
6. Bake at 325 degrees F for 30-45 minutes. This will depend on how deep the custard is! (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.
7. Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days).
8. Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later.