Cali’s Sinful Creme Brulee

Directions

• Preheat oven to 150°C (300°F).
• Heat heavy cream in a saucepan over medium heat until it begins to steam (do not boil).
• In a separate bowl, whisk egg yolks with sugar and salt until pale and creamy.
• Gradually add warm cream to the egg mixture, stirring constantly to avoid curdling.
• Stir in vanilla extract and strain the mixture through a fine sieve for a smooth texture.
• Pour the custard into ramekins and place them in a deep baking dish.
• Fill the baking dish with hot water until it reaches halfway up the ramekins.
• Bake for 45-50 minutes or until the custard is set but still slightly jiggly in the center.
• Remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours.
• Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or broiler until golden brown.