Creme Brulee

INGREDIENTS:

1 1/2 cups 35% heavy cream
3 large egg yolks
1/4 cup granulated sugar
1 tsp vanilla extract
a pinch of salt

INSTRUCTIONS:

1. Pour heavy cream into a small sauce pan, bring it to simmer under medium heat, remove from heat and let it cool to 165F;
2. Boil some water;
3. Preheat oven to 300F;
4. Separate egg yolks in a medium bowl, add granulated sugar and salt, hand mix it well with a egg mixer; egg whites are just the right amount for some coconut macaroons;
5. Slowly add in the heavy cream, mix constantly and slowly;
6. Add vanilla extract at last and mix it well;
7. Put 6 ramekins in a baking dish, add the egg & cream mixture to the ramekins through a fine filter;
8. Transfer the baking dish to oven, add boiling water into baking dish to 2/3 of the height of the ramekins;
9. Loosely over the baking dish with foil;
10. Bake for 50 minutes, the center should be a little jiggly when done;
11. Remove from oven, let it cool at room temperature;
12. Cover each ramekin with a small piece of foil tightly;
13. Store the ramekins in the fridge for at least 2 hours to let the custard to set completely;
14. Take the ramekin out of the fridge just before serving, add 1 tsp of sugar, shake to coat the top evenly;
15. With a torch, gently melt the sugar, be careful not to burn it;
16. The melted sugar will get harden after a minute;
17. Crack the sugar top with a spoon and enjoy!

I first tried Creme Brulee in a restaurant on a cruise ship. 

Love at first taste! 

I truly enjoyed it to the last bit. 

Now I am making it myself, loving it even more, as it is so easy to make and hard to fail. 

Every time when I light up that little torch and crack that sugar coat, I jiggle too! ;)