Classic Creme Brulee (Print Version)

# Ingredients:

01 - 2 cup whipping cream (33%).
02 - 1 tablespoon brown sugar.
03 - 1 teaspoon vanilla bean paste.
04 - ⅛ teaspoon salt.
05 - 1 teaspoon vanilla extract.
06 - 6 egg yolks.
07 - ⅓ cup granulated white sugar.
08 - ½ cup granulated white sugar for topping.

# Instructions:

01 - Preheat oven to 325℉. Place ramekins in large pan for water bath.
02 - Whisk cream, brown sugar, vanilla paste, and salt. Heat until scalding. Add vanilla extract and steep for 10 minutes.
03 - Whisk egg yolks with sugar until light. Gradually add cream while whisking to temper.
04 - Pour into dishes, remove bubbles. Place in water bath filled halfway.
05 - Bake for 25-30 minutes until edges set but center is jiggly. Cool then chill for 5 hours.
06 - Top with sugar and torch until golden before serving.

# Notes:

01 - Can be made 2 days ahead.
02 - Water bath ensures even cooking.
03 - Torch sugar topping just before serving.

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