Crème Brûlée Ingredients: * 4 egg yolks * 2/3 cup sugar (plus extra for topping) * 2 cups heavy whipping cream * 1 teaspoon vanilla extract (or ½ vanilla bean) * Boiling water Instructions: 1. Preheat your oven to 325°F. 2. In a bowl, whisk together the egg yolks and sugar until smooth and slightly pale. Set aside. 3. In a saucepan, heat the heavy cream over medium heat until it begins to simmer (small bubbles along the edges). Remove from heat and stir in the vanilla. 4. Slowly whisk about ½ cup of the warm cream into the egg mixture to temper it (don’t add it too hot or the eggs will scramble). 5. Gradually whisk the egg mixture back into the remaining cream until fully combined. 6. Place ramekins into a deep 9×13 baking dish and pour the custard evenly into each. 7. Add boiling water to the baking dish until it reaches about halfway up the ramekins. 8. Bake for about 35 minutes, until the edges are set and the centers are slightly jiggly. 9. Cool at room temperature for 1 hour, then refrigerate for at least 4–6 hours (or overnight). Topping Options Classic Brûlée (Torch Method): Sprinkle about 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize until golden and crisp. ⸻ Caramel Top (Your Method): * 1 cup sugar 1. In a saucepan over medium heat, add ¼ cup of sugar. Let it melt, gently swirling the pan (don’t aggressively stir) until it turns a light amber color. 2. Add another ¼ cup of sugar, letting it melt completely before adding more. Repeat this process with the remaining sugar, adding it in batches. 3. Once all the sugar is melted and reaches a deep amber color, immediately remove from heat. 4. Carefully and quickly pour a thin layer of the hot caramel over each chilled crème brûlée. Tilt slightly if needed to spread evenly. ⚠️ The caramel is extremely hot—work quickly and avoid touching it. #fyp #fypシ #Recipe #dessert #food - @conniesweets