---
name: Crème Brûlée
tags: dessert
---

>> [auto scale]: true

Preheat the #oven{} to 300 °F and start boiling some water. Either do this in a #kettle{} or have something good for precisely pouring it ready.

In a #3-quart saucepan{} heat @cream{420%g}, @whole milk{100%g}, and a split and scraped @vanila bean{1} on medium heat until it simmers. Reduce the heat, cover, and steep for around ~{10-15%minutes}.

Whisk @egg yolk{90%g} (around 18g per large egg) with @sugar{40%g} until it is creamy and pale. Slowly pour in the @&(~1)hot cream{} and whisk it at the same time. Pour this through a #strainer{} into a into a #container good for pouring{}.

Place #shallow ramekins{} in a #large baking pan{}. One batch makes enough for 6x 133ml ramekins or 4x 180 ml ramekins. Distribute the @&(~1)custard mix{} among the ramekins. Try to skim off bubbles. Put it in the oven and pour the boiling water between the ramekins. It should be enough to even out the cooking process without being in danger of getting in the custard. Cover it with #aluminum foil{} loosely enough for steam to escape.

Bake it for ~{30-35%minutes}. If you bump it, the custard should jiggle. Transfer the ramekins to a cooling rack using #tongs{} or something. Let them cool a little. Wrap them in #plastic wrap{} and let them refrigerate for at least ~{3%hours}.

Right before serving, sprinkle @sugar{15%g} (around 1 T.) on a single serving. Carmelize it using a fairly cold flame from a #culinary torch{}.