Instructions
- Preheat oven to 300°F (150°C).
- In a saucepan, combine all Custard Base ingredients. Heat over low heat, stirring constantly, until just simmering. Do not boil.
- Remove from heat and let steep for 30 minutes to infuse the flavors.
- Strain the custard mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl.
- Pour the custard into six ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
- Bake for 60-70 minutes, or until the custard is set around the edges but still slightly wobbly in the center. The internal temperature should reach 170°F (77°C).
- Remove from the oven and let cool completely. Refrigerate for at least 8 hours, or preferably overnight.
- Before serving, sprinkle each crème brûlée with Topping sugar. Use a kitchen torch to caramelize the sugar until golden brown and crisp.
