6 large egg yolks
1 tsp. vanilla extract
1 cup powdered sugar
3 cups heavy cream
1/2 cup granulated sugar
Heat the oven to 150°C and bring about 3 cups of water to a boil. Place 6 ramekins in a roasting pan or metal 9×13-inch baking pan.
Make the crème brûlée custard mixture. Whisk the egg yolks and add the powdered sugar and a pinch of salt, and whisk until uniform. Add a drizzle of the cream and whisk it into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.
Add vanilla extract
Divide the custard between the ramekins.
Add the boiling water to the baking pan. Place the baking dish on the rack in the preheated oven, and pour the boiling water into the baking dish around the ramekins.
Bake the crème brûlée for 45 to 60 minutes.
Remove the crème brûlées from the water bath and chill. Remove the crème brûlées from the water bath to a rimmed baking sheet. Let them cool for about 5 minutes, then refrigerate for at least 30 minutes or until ready to serve.
For the sugar crust, take the ramekins out of the refrigerator. Gently dab the tops with paper towels to remove any moisture or condensation. Shake the ramekins back and forth to distribute the sugar evenly.
Brûlée the crème brûlées with the broiler. Place the ramekins on the rack and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling. Or use a blow-torch.
Refrigerate the crème brûlées again or serve warm.
Cooking time: 60 minutes
Pairs well with Survivor Wild Yeast Chardonnay.