Crème Brûlée

Method

1. Heat fresh cream, milk, and vanilla until just boiling.
2. In a bowl, whisk egg yolks with granulated sugar until combined (do not over-whisk).
3. Gradually pour the hot cream mixture into the egg mixture, stirring constantly.
4. Strain the mixture through a fine sieve.
5. Carefully pour the custard into small ramekins.
6. Place ramekins in a baking dish with a little water and bake at 145°C (290°F) for 40–45 minutes, until set but still jiggly.
7. Let the custards cool completely, then refrigerate for at least 2 hours.
8. Just before serving, sprinkle an even layer of cane sugar on top.
9. Caramelize the sugar with a blowtorch or under a hot grill until golden brown.
10. Serve immediately.