The Capital Grille’s Creme Brulee Recipe

Preheat oven to 325°F.

In a saucepan over medium heat, bring cream and half of sugar to a simmer.

In a separate bowl, whisk egg yolks, vanilla extract, salt, and remaining sugar until pale.

Slowly pour the hot cream mixture into the yolks mixture, whisking constantly.

Strain the mixture into a pitcher.

Pour the mixture into four 6-ounce ramekins.

Place the ramekins in a deep baking dish and fill the dish with hot water, making sure the water comes halfway up the sides of the ramekins.

Carefully place the baking dish in the oven and bake for 40 minutes or until set.

Remove ramekins from the baking dish and let them cool to room temperature before refrigerating for at least 2 hours.

When ready to serve, evenly sprinkle brown sugar over the tops of the custards.

Use a kitchen torch to melt and caramelize the sugar.

Let it cool for a few minutes before serving.