Easy Creme Brûlée Recipe

Servings: 4 (or 3 ramekins)

• 1 1/2 cups Heavy Whipping Cream
• 1/2 cup Whole Milk
• 5 Egg Yolks
• 1/2 cup Granulated Cane Sugar + more for topping
• 1 tsp. Vanilla Bean Paste, or powder
• Pinch of Salt
• Fresh Berries, for garnishing
• Fresh Mint Leaves, for garnishing

1. Preheat oven to 325F.
2. In a saucepan over medium heat, combine the milk and heavy cream. Heat until hot, but NOT boiling.
3. In a large bowl, beat the sugar and egg yolks for 1 minute, until creamy.
4. Whisk in 1/4 cup of the hot milk mixture to help temper the eggs so they don't curdle.
5. While continuing to whisk, gradually pour in the remaining hot milk mixture.
6. Stir in the vanilla.
7. Pour the custard mixture back into the saucepan over medium heat and cook for 3-4 more minutes, stirring continually, until slightly thickened.
8. Divide the custard between 3 ramekins, then place them all into a single baking dish. Fill halfway with warm water.
9. Bake for 30-40 minutes, until centers are barely set and still jiggly.
10. Refrigerate at least 2 hours to overnight, uncovered.
11. When ready to serve, add a spoonful of granulated sugar on top then caramelized under the oven broiler on HIGH for 1-2 minutes, or use a kitchen torch.
12. Garnish with fresh berries to enjoy!