How to cook homemade Creme Brûlée

Start with kitchen staples: heavy cream, sugar, egg yolks, salt, vanilla. I like adding a little espresso powder for added flavor. What a difference it makes! I know many may not have espresso powder at the ready, so it’s an optional ingredient. But trust me when I say that espresso powder makes a good crème brûlée the best crème brûlée.
Cook: Heat the heavy cream + salt on the stove. Off heat, add vanilla to flavor. Whisk the egg yolks and sugar together. Temper the egg yolk mixture by slowly whisking in some of the warm heavy cream. Pour into ramekins and bake. Let them cool down, then chill for at least 4 hours or even overnight. (Overnight makes crème brûlée an AWESOME make ahead dessert and your guests will be entertained when you whip out that kitchen torch for the topping!)
Top with: sugar, then caramelize it under the broiler or with a kitchen torch.
That’s it, you’re done. Yes, it really is this easy!