Preheat the oven to 150°C/300°F/Gas Mark 2.
In a medium-sized saucepan, heat the cream until it just starts to simmer.
In a separate bowl, whisk the egg yolks, granulated sugar, vanilla extract, and salt until well combined.
Slowly pour the hot cream into the egg mixture, whisking constantly until well combined.
Pour the mixture through a fine-mesh strainer into a large jug, then use the jug to pour the mixture evenly into the ramekins.
Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 45 minutes, or until the custard is set around the edges but still slightly wobbly in the centre.
Remove the ramekins from the baking dish and allow them to cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.
Just before serving, sprinkle 1 tablespoon of caster sugar over the top of each custard, making sure it's spread evenly. Place the ramekins under the grill on a high heat for 2-3 minutes or until the sugar has caramelized, or use a kitchen torch to brulee the sugar until it turns a rich brown colour.
Serve immediately and enjoy your delicious creme brulee!
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