Crème Brûlée

Instructions

• Preheat the oven to 300 degrees F (150 degrees C).
• Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
• Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
• Whisk cream into egg yolk mixture; beat until combined.
• Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
• Pour into a shallow heat-proof dish.
• Bake in the preheated oven until custard is set, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
• Turn the oven to broil.
• Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
• Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
• Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.