Classic French Crème Brûlée

Preheat your oven to 150 degrees Celsius (300 degrees Fahrenheit). Boil 500 ml Water in a kettle for the water bath. Carefully separate the yolks from 3 ³/₄ pieces Eggs size M, placing the yolks in a medium bowl and discarding the whites. Measure out all remaining ingredients.

In a small saucepan, gently heat 250 ml Dairy Cooking Cream with ¹/₄ tsp Table salt and 5 ml Vanilla Extract over medium-low heat until just simmering, but do not boil. Remove from heat.

Add 50 gr Sugar to the egg yolks and whisk vigorously until the mixture is pale yellow and slightly thickened. Slowly pour the hot cream mixture into the egg yolk and sugar mixture, whisking constantly to temper the eggs and prevent them from scrambling. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to ensure a silky smooth texture.

Divide the strained custard evenly into two 4-ounce ramekins. Place the ramekins in a baking dish and carefully pour the hot 500 ml Water from the kettle into the baking dish, reaching about halfway up the sides of the ramekins. Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Remove the ramekins from the water bath and let them cool completely on a wire rack.

Once cooled, cover the ramekins with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. Just before serving, sprinkle 30 gr Brown Sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, place the ramekins under a preheated broiler for 1-2 minutes, watching carefully to prevent burning. Serve immediately.