Fountain Blue Restaurant’s Creme Brulee Recipe

Preheat oven to 325°F.

In a mixing bowl, whisk together egg yolks, sugar, and vanilla extract.

In a small saucepan, heat heavy cream over medium heat until small bubbles appear on the sides.

Gradually pour the hot cream into the bowl with the egg mixture, whisking constantly.

Pour the mixture into 4 individual ramekins and place in a baking dish.

Pour hot water in the baking dish, halfway up the side of the ramekins.

Bake for 35-40 minutes or until the custard is set but still jiggly in the middle.

Let the ramekins cool to room temperature, then refrigerate for at least 2 hours.

Before serving, evenly sprinkle 1 tsp granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden brown crust.

Serve immediately.