Crème brûlée

Ingredients

• 5 Egg Yolks

• ½ cup of Batey Pure Cane sugar

• 1 Tablespoon of vanilla

• 4 cups of heavy cream

• a pinch of salt

Preparation

1. Add heavy cream to a small saucepan

2. Add the vanilla extract and bring them to a simmer over medium heat.

3. Remove from heat and let stand for 15 minutes.

4. In a bowl, add the yolks, sugar and salt and whisk together.

5. Slowly whisk the hot cream into the egg yolks.

6. Place the ramekins in a baking dish and pour very hot water into the baking dish until it fills the dish by about a third.

7. Pour the mix in the ramekins and bake for 30 to 40 minutes or until the custard edges have set at 350 F°, but the center wobbles slightly.

8. When ready to serve, sprinkle 1½ teaspoons of sugar over the top of each chilled custard. Using a blow torch, caramelize the sugar until dark amber and bubbling.

9. Serve the crème brûlée immediately.