Crème Brûlée for Two

Ingredients

• 1 cup heavy cream , chilled
• 2 tablespoon sgranulated sugar plus 1 additional teaspoon
• pinch table salt
• 3 large egg yolks
• 1/2 teaspoon vanilla extra ct
• 2-4 teaspoon sturbinado sugar or Demerara sugar

Instructions

1. Adjust oven rack to lower middle position and heat oven to 300 degrees.
2. Combine 1/2 cup cream, sugar, and salt in small saucepan; bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves.
3. Meanwhile, place kitchen towel in bottom of baking dish or roasting pan and arrange two 4 to 5 ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or saucepan of water to boil over high heat.
4. After cream has cooled slightly, stir in remaining 1/2 cup cream to cool down mixture further.
5. Whisk yolks in medium bowl until broken up and combined.
6. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until loosened and combined; repeat with another 1/4 cup cream.
7. Add remaining cream and whisk until evenly colored and thoroughly combined.
8. Strain through fine mesh strainer into 2 cup measuring cup or pitcher (or clean medium bowl); discard solids in strainer.
9. Pour or ladle mixture into ramekins, dividing it evenly among them.
10. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
11. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re chill, 30 to 45 minutes (but no longer); serve.