- 2 Cups Heavy Cream
- 4 Egg Yokes
- Pinch Salt
- 1 teapsoon Vanilla
- 1/4 cup sugar*, plus more for the burning
For Chocolate Creme Brûlée, *reduce suger to 2 tablespoon and add 3 oz bittersweet chocolate (chopped) to the hot Cream.
Heat oven to 300 deg. Have a medium saucepan boiling water ready.
Warm the cream in saucepan until bubbles appear around the edges. Add the vanilla. If making chocolate version, add chocolate now and let melt
In large bowl, wisk egg yokes, sugar, salt for about 5 minutes or until thick ribbons fall from the wisk. Slowly add the warm cream mixure, a little at a time, until mixed together.
Pour the mixture into four 4-oz ramekins and place ramekins in a baking pan, pour boiling water into baking pan until halfway up the side of the ramekins.
Back 30 to 35 minutes, the middle of the custard will still be jiggly.
To serve, sprinkle 2 to 3 tsp. sugar over each custard. Using a kitchen torch, melt the sugar.
