Creme Brûlée

Ingredients
Heavy Whipping Cream (2 cups/ 16 ounces)
Sugar (1/4 cup) OR (1/3 cup if you like super sweet)
Vanilla Extract (2 Table spoons)
4 Egg Yokes
Baking Dish (9x13 inch)
6 Ramekins ( 4 oz each to make 6 servings)
Salt
Blow torch (Purchased at Home Depot, Harbor Freight Tools, Amazon, etc)


Directions

Le Creme:

Preheat oven (and baking dish) to 325 degrees Fahrenheit and boil a pot of water (you will need this for the water bath)

1. Slowly bring up the the temperature of the heavy whipping cream on a stove top till it is just about to boil. "Tempering Cream"
2. While you are waiting for the waiting for things to heat up, prepare the egg mixture by combining the 4 egg yokes with desired amount of sugar in a large heat proof mixing bowl. Mix until the sugar has fully dissolved with the egg yokes. Mixture is ready when it starts forming ribbons and a lighter/pale yellow color.
3.  Slowly incorporate cream with the egg mixture (1/4 increments to bring eggs to temperature. Prevents egg curdling). DO NOT OVER WHISK THIS PART. 
4. Ladle the cream egg mixture into the ramekins and use the blow torch and quickly run the flame over the top to pop any bubbles on the surface.
5. Place the ramekins in the baking dish and fill the baking dish with boiling water until it reaches 3/4 of the ramekin.
6. Bake in the oven for 25- 35 mins. Start checking around 25 to 30 minutes. The custard is done when it wobbles like jello when you lightly shake it.
• If you leave it in the oven for too long, the custard will over cook and it will not be as creamy or smooth when you eat it.
7. Remove the ramekins and set aside for it to cool down to room temperature. Once it reaches room temperature, cover and leave in the refrigerator for 4- 6 hours.

Le Brûlée:

1. Scoop a tablespoon on top of the creme. Shake it around till you have a thin layer on top and pour out the rest of the sugar. (Regular granulated sugar/ Turbinado Sugar works best. Do not use powdered sugar.)
2. Sprinkle a small pinch of salt on top <= cuts bitterness from the brûlée
3. Using the blowtorch, "brûlée" the top making sure the flame is not too close. ("warm the sugar" vs "trying to light it on fire"). Take your time / focus on the unmelted parts.
4. When sugar is nicely melted all around. Set aside for 3-5 mins to cool down. 

Variations 

Vanilla bean Creme Brûlée:

Vanilla bean Cut in half + scraped seeds infused with the Creme

Chocolate Creme Brûlée:

Incorporate 3 oz chopped bittersweet chocolate to the creme when heating

Crust lovers:

Large thin Ramekins. Tart Ramekins?

Mint Chocolate Creme Brûlée:

TBD...