THE PERFECT VANILLA CREME BRULEE RECIPE

Pre-heat oven to 300F (conventional), and put a few cups of water to boil. This will be used for the water bath

Add the heavy cream and vanilla to a saucepan and stir. Place on the stove on low heat until the cream starts to simmer (not a full boil)

Add egg yolks, sugar and salt to a bowl and whisk until the yolks break down

Once the cream is simmering, slowly pour about a fourth of it into the egg yolk mixture while continuing to whisk. This will temper the eggs so they don't curdle. Then add the remaining cream and whisk gently until combined. Don't overmix or whisk too aggressively as that will add too many air bubbles in the mixture

Pass the custard through a fine mesh sieve to remove any lumps

Divide the mixture equally between 3 8oz Creme Brulee ramekins, filling almost to the top

Place the ramekins inside a larger baking tray, and carefully add boiling water to the tray, avoiding the ramekins. I fill enough water so it goes halfway up the height of the ramekins

Carefully lift the tray with the water and ramekins and place inside the oven

Bake for ~30-40 minutes, until the creme brulees are set around the edges but still have a wobble in the middle when gently shaken

Immediately transfer the ramekins to the fridge, and cool overnight (or at least for 4 hours)

The next day, sprinkle a thin layer of granulated sugar on each ramekin, and use a blowtorch to caramelize the sugar. It should become a deep brown color. I find it best to hold the blowtorch at a 45 degree angle

Serve & enjoy!