The best creme brulee!
  • 1 cup organic whole milk
  • 1 cup organic heavy whipped cream
  • ¾ tsp vanilla
  • ⅓ cup + 2 tbsp sugar
  • ¾ tsp sea salt
  • 3 egg yolks, room temperature
  • browns sugar for crispy top
  1. Heat oven to 300 F.
  2. Heat milk, cream and vanilla on a stovetop until simmering. Separately cook ⅓ cup sugar and 2 tbsp water over medium heat until sugar dissolves, then over high heat for 6 minutes or until the liquid turns dark brown.
  3. Remove from heat and stir in milk mixture and salt.
  4. Cool 10 minutes.
  5. Whisk together yolks and remaining sugar.
  6. Wish caramel mixture into yolks.
  7. Pour mixture through fine -mesh sieve. Divide pudding between 4 ramekins.
  8. Place ramekins in a baking dish and pour water into a dish until it reaches halfway up sides of ramekins. Bake puddings for about 1 hour or until set.
  9. Refrigerate until chilled.
  10. Remove the creme brulee from the refrigerator for at least 30 minutes before browning the sugar on top. Spread brown sugar evenly on top of pudding. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
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