Crème Brûlée

1 cup heavy cream

2 tbsp white sugar, plus 1/3 cup
2 egg yolks
½ tsp vanilla

1. Preheat the oven to 300 degrees and set water to boil.

2. In a saucepan, whisk cream and sugar together over medium-high heat, until
bubbles form around the edges of the pan, about 5-6 minutes.
3. Whisk eggs and vanilla together. Slowly pour in cream mixture, whisking
thoroughly.
4. Strain liquid and pour into four ramekins.
5. Place ramekins in a baking dish and fill the dish with the boiling water to the half-
way point on the ramekins.
6. Cover the dish lightly with aluminum foil, and bake for 25 minutes or until
custard is set. Chill for 2-3 hours.
7. Sprinkle 1/3 cup of sugar evenly over custard. Using baking torch in a circular
motion, melt the sugar until it bubbles. Allow to cool for 5 minutes to allow the
sugar to harden.