Classic French Crème Brûlée

Preheat the oven to 150°C (300°F). In a saucepan, combine 500 ml Dairy Cooking Cream and 5 ml Vanilla Extract. Heat gently until almost simmering, but do not boil. Remove from heat.

In a separate bowl, whisk together ¹/₄ piece Eggs size M (yolks only), 5 tsp Sugar, and ¹/₄ tsp Table salt until just combined, being careful not to incorporate too much air.

Gradually pour the warm cream mixture into the egg yolk mixture in a thin stream, whisking constantly to prevent the eggs from scrambling. Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

Divide the strained custard evenly among 4 oven-safe ramekins. Place the ramekins in a deep baking dish. Carefully pour hot 1 ml Water into the baking dish, ensuring it reaches approximately halfway up the sides of the ramekins. Bake for 35-45 minutes, or until the edges are set but the center still slightly jiggles.

Remove the ramekins from the water bath and let them cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight. Just before serving, sprinkle each portion with about 5 tsp Sugar and caramelize with a kitchen torch until a golden, crisp crust forms.