CRÈME BRÛLÉE INSPIRED BY AMELIE

Add sugar to a food processor. Cut a vanilla bean lengthwise, scrape out the insides with a spoon, and add to the food processor. Pulse until fully combined.

In a medium sized pot add 75g of vanilla sugar and heavy cream. Cut a vanilla bean lengthwise, scrape out the insides with a spoon, and add to the pot along with the bean itself. Bring to medium heat and stir until simmering. As soon as it starts simmering, strain and set aside to cool for 15 minutes.

Next, separate egg yolks and whisk them together in a bowl while SLOWLY pouring in your vanilla cream mixture.

Take a damp kitchen towel and place it in a deep casserole dish. Add vanilla cream and egg mixture to 6 ramekins and place them on top of towel in the casserole dish. Fill the casserole dish ⅔ of the way up on the ramekins with boiling water.

Place in a 300°F oven and bake for 24-40 minutes depending on the size and depth of your ramekins. (Remove with they reach 175°F)

Remove from the oven and let them cool for 1 hour or until room temperature. Once they’ve reached room temperature, place on a baking sheet, cover, and place in the fridge for 4 hours.

After they’ve been in the fridge for at least 4 hours, remove from fridge and place raw sugar on top of your creme. Using a torch, slowly torch the top of the sugar to caramelize it and make it hard.

Re-refrigerate for 45 minutes.

Remove from the fridge. Serve and enjoy!