Creme Brûlée’s

This is a very easy, delicious dessert and impressive 😍

Best if the custard is done the day before

1 ltr of whipping cream

2 tsp vanilla (or more)

9 egg yolks

1/2 c sugar

Preheat oven to 325°

Put the kettle on to boil some water

Bring cream and vanilla to a boil in a pot on the stove

Set aside 

Whisk egg yolks and sugar in a mixing bowl until creamy

Slowly pour cream into the yolk mixture being very careful not to cook the eggs with the hot cream. Keep whisking. This works well with another pair of hands!

Pour into small mason jars

Lightly torch to remove the air bubbles 

Place into a roasting pan that is deep enough to fill hot water 1/2 way up the sides of jars. (It's best to place the roasting pan on the racks in oven before pouring in the hot water)

Bake 30-40 min ... if they still are jiggly in the centre they are not done

Let cool. Cover and refrigerate until ready for the next step.

Makes 8 small mason jars

Remove from fridge a few hours before serving but leave the lids on until closer to torching

Best when served at room temperature 

Sprinkle a generous amount of sugar on top and torch until browned but be mindful of browning too much!