The Ritz-Carlton’s Creme Brulee Recipe

Preheat the oven to 300°F.

In a medium saucepan, heat the heavy cream over low heat until it just starts to simmer.

In a separate bowl, whisk together the egg yolks and granulated white sugar until pale and frothy.

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

Strain the mixture through a fine-mesh sieve into a pouring jug.

Divide the mixture into four ramekins or ceramic brulee dishes.

Place the dishes in a baking dish and fill it halfway up with hot water.

Bake for 45-50 minutes, until the custard is set but slightly wobbly.

Remove the dishes from the baking dish and let them cool to room temperature, then cover and refrigerate for at least 30 minutes until chilled.

Sprinkle a thin layer of granulated white sugar on top of each chilled custard and use a kitchen blow-torch to caramelize the sugar until golden brown and crackly.

Serve immediately and enjoy!