Chef's table · HarvestGuide.ca

Classic Crème Brûlée

Ingredients

• 500 mL heavy (35%) cream
• 1 vanilla bean, split (or 2 tsp vanilla extract)
• 5 egg yolks
• 60 g sugar, plus more for the tops
• A pinch of salt

Instructions

1. Heat the oven to 150°C. Warm the cream with the vanilla bean and its seeds until steaming, then remove from the heat and let it infuse a few minutes.
2. Whisk the yolks, sugar, and salt until pale.
3. Whisking constantly, pour the hot cream into the yolks in a slow stream to temper them, then strain the mixture.
4. Divide among ramekins set in a deep pan. Pour hot water into the pan halfway up the ramekins.
5. Bake until the edges are set but the centres still wobble slightly, about 35–40 minutes. Cool, then chill at least 3 hours or overnight.
6. Just before serving, sprinkle an even layer of sugar over each and caramelize with a torch (or under a hot broiler) until hard and amber.

From HarvestGuide.ca — https://harvestguide.ca/recipes/creme-brulee-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.