• 16 oz fresh heavy cream
• ⅓ cup sugar
• 5 egg yolks
• pinch of salt
• 1½ tsp vanilla
• ½ cup sugar (for topping)

Special Equipment

• 6 ramekins
• butane torch

1. Preheat the oven to 350º
2. Place the cream into a medium saucepan set over medium-high heat and bring to a boil
3. In a medium bowl, whisk together ⅓ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all of the cream is incorporated
4. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins
5. Bake just until the creme brulee is set, approximately 20 to 25 minutes
6. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days
7. Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top
8. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving