My favorite part of the Kosher Pastry Oven is definitely making amazing dairy desserts! This crème brûlée is a crowd—and a personal—favorite.
- ¾ cup sugar, plus more for sprinkling on top
- 12 egg yolks
- 1 2/3 tablespoons real vanilla extract
- 1¼ quarts heavy whipping cream
- Preheat oven to 300 degrees. Whisk sugar together with egg yolks until smooth consistency. Add vanilla and cream, whisk until smooth. Pour into individual ramekins. Bake for 1 hour until set (center will be slightly wiggly). Refrigerate overnight. The following day, before serving, sprinkle top with granulated sugar and heat with a blowtorch until melted and caramelized.