Receta crème brûlée.

Crème Brûlée INGREDIENTS: 500 ml heavy cream 100 g white sugar 6 egg yolks 1 teaspoon vanilla extract 6 tablespoons brown sugar PREPARATION: Place the cream and vanilla extract in a saucepan. Cook over low heat. Once it begins to boil, remove from the heat and let it rest for 10 minutes. Separate the egg yolks from the whites. In a bowl, combine the egg yolks and white sugar. Beat for two minutes until the sugar is well incorporated. Slowly pour the cream over the egg yolk and sugar mixture, stirring constantly. Pour the mixture into individual ovenproof ramekins. Place the ramekins in a larger ovenproof dish. Fill the dish halfway with water. Bake in a water bath in a preheated oven at 160°C (325°F) for 35 minutes. Remove from the oven and let cool to room temperature. Once cooled, refrigerate for 4 hours. After this time, sprinkle each ramekin with a tablespoon of brown sugar and caramelize the surface with a kitchen torch.