Crème Brûlée

Steps

• Preheat oven to 160°C. Beat egg yolks, 5 tablespoons granulated sugar and vanilla extract in a large bowl until thick and creamy.
  
• Pour the heavy cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  
• Pour the cream into ovenproof dishes (ramekins) until almost full. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
  
• Bake for 35 to 40 mins, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
  
• To serve, sprinkle a tablespoon sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow the sugar to cool until hard, then serve.