Crème Brûlée

egg yolks	3
sugar	50 g (1/4 cup)
vanilla	1 bean
cream	1 cup (~225 g)

1. Whisk egg yolks, sugar, and seeds from vanilla pod until light and smooth.
2. Whisk in cream.
3. Pour into four small ramekins and bake in hot water bath at ~275ºF for 30-60min.
4. Once cool, sprinkle with sugar and caramelize with a torch.

Source

Chef Richard at STARESO in Corsica.

Notes

• Original specifies 200g sugar, 10 yolks, 1 L cream, baked at 90ºC for 45-60min.