Recipe of Homemade Creme Brûlée

Ingredients:

• 6 egg yolks
• ¼ cup granulated sugar
• 1 tsp pure vanilla extract
• 4 tbsps whipping cream
• ¾ cup whole milk

Instructions:

• Preheat your oven to 325°F in advance.

• In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes smooth and slightly thickened.

• Add in the vanilla extract and continue to mix until everything is well combined.

• Grab your SENSARTE PASCA Nonstick Sauce Pan, gently warm the whipping cream and whole milk over low heat. Be careful not to bring it to a boil; you just want it warm, not scalding.

• Slowly pour the warm milk and cream mixture into the bowl with the egg yolks, stirring continuously to avoid curdling.

• Strain the combined mixture through a fine-mesh sieve into another bowl. This step ensures a silky-smooth custard by removing any potential bits of cooked egg.

• Pour the custard mixture evenly into your ramekins, filling them almost to the top.

• Place the filled ramekins in a deep baking dish and add hot water to the dish, creating a water bath. The water level should reach about halfway up the sides of the ramekins.

• Carefully transfer the baking dish to the preheated oven. Bake for approximately 35-40 minutes, or until the edges are set but the center remains slightly jiggly.

• Remove the ramekins from the water bath and let them cool to room temperature.

• Refrigerate the custards for at least 2 hours or, ideally, overnight for a richer flavor and texture.

• Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.

• Use a kitchen torch to caramelize the sugar until it forms a golden and crispy crust.

• Allow the caramelized sugar to harden for a minute before serving. Serve your homemade Creme Brûlée with a flourish and enjoy the rich, creamy goodness!