A foolproof crème brûlée recipe that is sure to be a winner, and it's not nearly as intimidating as it sounds. With only six ingredients, you won't believe how easy this classic French dessert is to make.
Preheat oven to 325F. Prepare six ramekins/mason jars and a 9x13 pan (or whatever size will fit your ramekins/mason jars) for baking the custard.
Add egg yolks to a large mixing bowl. Whisk vigorously until pale in color.
In a saucepan, add cream, sugar, vanilla, and salt. Whisk ingredients together. Cook the mixture over medium heat, until sugar is dissolved and cream just begins to boil.
Temper the egg yolks by pouring a small amount of the hot cream into the mixing bowl at a time. Whisk well after each addition of the cream. Continue adding the cream until it is fully incorporated into the egg yolks.
Evenly distribute the custard into the prepared ramekins or mason jars. Set the filled ramekins/jars into the prepared 9x13 pan. Fill the pan with boiling water, until the ramekins/jars are half submerged.
Bake the crème brûlée for 35 to 45 minutes. Note that the custard will not be firm at this point.
Remove the ramekins/jars from the oven, and place in the refrigerator. Let cool for at least 2 hours or overnight.
Right before serving, sprinkle 1/2-3/4 tablespoons of sugar over the custard. Use a food torch to caramelize the sugar, torching until the sugar has melted. You can also use your oven broiler if you don't have a food torch by baking the crème brûlée for a few minutes or until the sugar has melted.
Serve crème brûlée immediately with berries and mint if desired.
Adapted from Tatyana's Everyday Food