Directions

How To Make It

1. Preheat oven to 300

2. Heat cream on low until bubbles appear around the edge; don’t boil!

3. Whisk eggs until pale in color and light & fluffy or use a hand or stand mixer
4. Gradually add in sugar & vanilla

5. Add the cream a little at time, whisking constantly

Getting the crème brûlée in the oven can be a bit tricky

1. Heat water in kettle (not boiling)
2. Place 6 ramekins on thin tea towel in roasting pan
3. Pour crème mixture evenly into ramekins
4. CAREFULLY add hot water to the pan without spilling onto the ramekins

5. Bake until edges are set and center barely wobbles, approximately 45-50 minutes

6. Gently remove from oven, avoid spilling water onto ramekins

7. Using a flexible spatula, remove each ramekin and set on wire rack to cool

8. Let cool to room temperature and then refrigerate for at least 3 hours or overnight

Now the Fun Part – Brûlée (Means "To Burn" in French)

1. Evenly layer approximately 1 tbsp of fine granulated sugar onto the tops
2. Using a culinary torch, hold the flame until it just touches the surface. Start at the center and work out toward the edges.

3. Let cool & serve with fresh fruit, freshly whipped cream, & a sprig of mint.