Classic Crème Brûlée
- 0.75 cup heavy cream
- 0.25 tsp vanilla
- 2 egg yolks
- 1 Tbsp white sugar
- 1 Tbsp raw cane sugar
- 1 bowl
- 1 crème brûlée molds
Preheat the oven to 200°F.
Bring the heavy cream and vanilla to a simmer on the stovetop.
In a bowl, whisk the egg yolks with the white sugar until pale in color (about 1 minute).
Slowly pour the hot cream over the egg mixture while continuously stirring.
Pour the custard into crème brûlée molds and bake for 50 minutes, until the egg mixture is no longer liquid.
Cool the crème brûlée down in the refrigerator for 30 minutes.
Pour the raw cane sugar over the custard and caramelize with a torch.