Ruth’s Chris Steakhouse’s Creme Brulee Recipe

Preheat oven to 300°F.

In a medium bowl, whisk together egg yolks and 1/4 cup sugar until well combined. Set aside.

In a medium saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in vanilla extract.

Slowly pour the hot cream into the egg mixture, whisking constantly until well combined.

Pour the mixture into four 7 oz ramekins or custard cups, filling them about 3/4 full.

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 40-45 minutes, until the edges are set but the centers are still slightly jiggly.

Remove the ramekins from the water bath and let cool on a wire rack for 20 minutes.

Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or up to 3 days.

When ready to serve, sprinkle 1 tbsp of sugar over the chilled custard.

Using a kitchen torch, carefully and evenly caramelize the sugar until golden brown and bubbly.

Let cool for a minute or two before serving.