Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar (for topping)

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
3. In a bowl, whisk together the egg yolks and vanilla extract.
4. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
5. Strain the mixture through a fine sieve into another bowl to remove any cooked egg bits.
6. Pour the custard into ramekins placed in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still wobbly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours.
9. Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it melts and forms a crispy layer. Alternatively, you can place the ramekins under a broiler for a few minutes, but watch them closely to prevent burning.
10. Let the caramel layer harden for a minute, then serve and enjoy your delightful cream brûlée.