Never Going to Be Jello Crème Brûlée

Crème brûlée is… sophisticated, elegant, and just a little intimidating. You break through that perfect, glassy sugar shell - it feels like ceremony, like something you should be wearing a cocktail dress for - and underneath, it’s all silk and cream, sweet without being obvious, indulgent without ever apologizing.

It’s the kind of dessert that knows it’s special and doesn’t need you to reassure it. Which, honestly, makes it both irresistible and slightly infuriating - because how do you compete with something that perfect? Still… one spoonful, and you don’t want anything else. You just surrender.

Ingredients

2 servings

4 egg yolks
1 1/2 cups heavy cream
1/4 cup 2 to 1 simple syrup
1 vanilla bean
Pinch of salt
2 tsp sugar

Directions

In a small bowl mix the egg yolks, heavy cream, and simple syrup to combine. Slice the vanilla pod in half and scrape out the beans. Mix the vanilla beans into the cream mixture and add the empty pod. Refrigerate the vanilla cream mixture over night.
Preheat your oven to 275 degrees F
Use a baking dish large enough to hold two 1 cup ramekins. Place ramekins in the baking dish. Discard the vanilla pod from the cream mixture and stir the mixture to evenly distribute the vanilla beans throughout. Pour the mixture evenly into the ramekins.
Fill the baking dish with the ramekins with boiling water 3/4 up the sides of the ramekins and place into the preheated oven. Cook for 45 minutes.
Remove the baking dish from oven and ramekins from the dish. Allow ramekins to cool to room temperature and place in refrigerator for at least 3-4 hours.
When ready to serve, sprinkle 1 tsp of sugar onto each custard and flambe with a blowtorch until sugar is melted and golden brown.
Serve imediately.