Crème Brûlée

1. 1 Heavy cream 33%pack 250 ml ≈ $2.20 80 ml
2. 2 Eggspack 10 pcs ≈ $1.89 0.8 pcs
3. 3 Sugar 25 g
4. 4 Vanilla sugar 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 300°F (150°C). Separate the yolks from the whites—discard the whites.

2. Heat the cream over low heat with the vanilla sugar until almost boiling, but do not let it boil.

3. Whisk the yolks with 20g (about 1 tablespoon) sugar until pale and smooth.

4. Slowly pour the hot cream into the yolks while whisking constantly.

5. Strain the mixture into a heatproof ramekin. Place the ramekin in a deep baking dish and pour hot water into the dish halfway up the sides of the ramekin.

6. Bake at 300°F (150°C) for 40 minutes, until the edges are set and the center still jiggles slightly.

7. Cool completely, then refrigerate for at least 1 hour.

8. Before serving, sprinkle the remaining sugar evenly over the top and torch under a high broiler for 2–4 minutes until the sugar caramelizes.