Ingredients
• 6-8 ramekins
• Baking pans
• 5 egg yolks
• 3 cups heaving cream or heavy whipping cream
• ½ cup granulated sugar + some for topping
• 1 and ½ teaspoons vanilla extract
• ¼ teaspoon salt
• ½ – 2 teaspoons espresso powder (optional but highly recommended)
Instructions
1. Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius)
2. Place ramekins into baking pans, leaving some space between them. (a few smaller pans can also be used)
3. Whisk egg yolks and sugar together and set aside.
4. Heat heavy cream, salt, and espresso powder in a saucepan over medium heat. Mix frequently (to prevent cream from burning or boiling over) until it starts to simmer. Remove from heat and allow to cool. (the cream can be poured into a larger bowl if preferred)
5. While the cream cools, boil several cups of water in a teapot which will be needed for baking.
6. Temper the egg yolks. This is done by pouring ½ cup of the warm cream into the egg mixture and whisking until fully mixed.
7. Pour the egg and cream mixture into the rest of the cream and whisk.
8. Use a ladle to pour cream into ramekins (about ¾ full). Then pour the hot water into the baking pan so it covers most of the sides of the ramekins.
9. Place into oven (don’t forget to use mitts because the pan will be hot from the water) and begin to check on the ramekins after 30 minutes. (Cooking time may vary depending on the size of the ramekins.) They are done when the edges are set, and the middle is slightly jiggly. (Color may vary.)
10. Remove from oven and allow to cool. Then place the ramekins in the fridge for about 2 hours (or up to 2 days).
11. Before serving them, add the topping. There are two ways to do this. 1) sprinkle an even layer of sugar over the crème brulee and use a kitchen torch to caramelize the sugar. 2) If you do not have a kitchen torch, you can heat sugar with a little water until it becomes a thick liquid and starts to boil. Pour the mixture over the crème brulee and let harden. You can top it with fresh fruit and enjoy!
