With a proper caramelized top
Crème Brûlée.
- 1 cup heavy cream
- 1 cup half and half
- 5 large eggs
- 5 tablespoons plus 3 teaspoons white, granulated sugar
- 1-1/2 teaspoons vanilla bean paste
- Preheat the oven to 350?F (about 180?C).
- Add the heavy cream and half and half to a small saucepan over medium heat. Heat the cream until it comes to a boil, then remove it from the heat.
- Meanwhile, whisk the eggs and sugar together until well incorporated. Gradually pour in the hot cream, whisking the mixture constantly. Whisk in the vanilla bean paste.
- Pour the mixture into 2-inch tall ramekins. Place the ramekins on a baking sheet with sides, and fill the baking sheet with hot water that goes up to about half of the height of the ramekins.
- Bake the crème brûlée for 30 minutes until the edges have set but the center is a bit jiggly when shaken. Allow the crème to cool completely before putting in the refrigerator for 1 hour until cool.
- Once the crème brûlée is cool, sprinkle sugar on top of each, covering the tops of each. Using a torch, caramelize the tops of the crème brûlée. Serve, and enjoy.