Easy Crème Brûlée

Serves 8

4 hrs 50 min (mostly chilling)

Silky baked custard with a caramelized sugar crust, made in a water bath and chilled overnight.

prepPreheat oven to 325°F / 163°C
prepBring a kettle of water to a boil for the water bath
5 large egg yolks	Whisk egg yolks with sugar	Temper yolks, combine with cream	Divide custard into ramekins, bake 325°F / 163°C, 30–35 min	Cool 1 hr, chill 4 hrs or up to 2 days	Sprinkle sugar & caramelize with torch, serve
1/2 cup / 100 g granulated sugar (for custard)
3 cups / 720 ml heavy cream or heavy whipping cream	Heat cream, espresso & salt; stir in vanilla
1/2 teaspoon espresso powder (optional but recommended)
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/4 cup / 50 g granulated sugar (for topping)

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