Crème brûlée

Directions

1. In a small saucepan, heat cream over medium heat until just about to boil; small bubbles should appear along edge of pot.  

2. Meanwhile, whisk egg yolks, sugar and a splash of Vainilla Molina in a large glass bowl for easy pouring.  

3. When cream is hot, add little by little to egg yolk mixture, beating well after each addition.  

4. Pour mixture into 6 ramekin molds.  

5. Place filled ramekins on a large baking sheet and fill with hot water until it reaches 3/4 way up of ramekins. Don't get water in molds! 

6. Bake at 160 °C / 320 °F for 25 minutes. Baking time will depend on the depth of the pans (smaller, deeper pans will require more time). The top should appear firm, but underneath it should still be shaky.  

7. Let cool to room temp and then refrigerate for at least 2 hours until cold.  

8. Sprinkle each crème brûlée with 1 tbsp granulated sugar and caramelize with a blowtorch or place under the broiler until sugar melts and caramelizes.   

9. Serve immediately or refrigerate to serve later.  

10. Enjoy!