Simple CrèMe BrûLéE Dessert, Hemingway Daiquiri, and Anxious People

Ingredients

• 2 cups heavy cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for caramelizing)

Instructions

• Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a large baking dish.
• In a medium saucepan, combine the heavy cream and the seeds scraped from the vanilla bean (or the vanilla extract). Heat over medium heat until the cream just begins to simmer. Remove from heat and let it cool slightly.
• In a medium bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture becomes pale and slightly thickened.
• Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Continue whisking until fully combined.
• Strain the mixture through a fine-mesh sieve into a large measuring cup or another bowl to remove any cooked egg bits and ensure a smooth custard.
• Pour the custard mixture evenly into the ramekins, filling them about 3/4 full.
• Carefully pour hot water into the baking dish around the ramekins until the water reaches about halfway up the sides of the ramekins. This water bath helps the custards cook evenly.
• Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
• Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar by heating it until it melts and turns a deep golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
• Let the caramelized sugar cool and harden for a minute before serving. Enjoy your Simple Crème Brûlée Dessert as a luxurious and impressive finale to any meal.