Vanilla Crème Brûlée

Instructions

1. Preheat the oven to 300 F degrees.
2. In a large bowl, add egg yolks, sugar and salt and whisk. Set aside.
3. In a small saucepan on low heat, add the heavy cream and vanilla and stir. Bring to a simmer (not a boil).
4. Once the cream is simmering, slowly pour about ¼ of the cream into the egg yolk mixture while continuing to whisk. This will temper the eggs so they don\'t curdle. Add the remaining cream and whisk gently until combined. Don\'t over mix or whisk too aggressively, as you do not want to add air bubbles to the mixture.
5. Pass the custard through a fine mesh sieve to remove any lumps.
6. Divide the mixture evenly between three 8 oz. crème brûlée ramekins, filling almost to the top.
7. In a saucepan on the stovetop, or in the microwave, boil 2 to 3 cups of water.
8. Place the ramekins inside a baking dish large enough to hold the ramekins with some space between each, and carefully add the boiling water to the dish, filling to about ½ the way up the side of the ramekins. Avoid getting water in the ramekins.
9. Carefully place the dish in the oven and bake for approximately 30 to 40 minutes, until the crème brûlée are set around the edges, yet still wobbles in the middle when gently shaken.
10. Transfer the ramekins to the refrigerator, and cool overnight, or at least for 4 hours.
11. The next day, or 4 hours later, sprinkle a thin layer of granulated sugar on each ramekin.
12. Use a blowtorch to caramelize the sugar. It should become a deep brown color.