Delicious Desserts

Ingredients (serves ~4–6)

For the Crème Brûlée:

• 2 cups heavy cream

• 1 vanilla bean (or 1 tsp vanilla extract)

• 5 large egg yolks

• ½ cup granulated sugar (plus 2 tbsp for topping)

• Pinch of salt

For the Shortbread (optional garnish):

• 1 cup (225 g) unsalted butter, softened

• ½ cup granulated sugar

• 2 cups (250 g) all‑purpose flour

• Pinch of sal

Instructions

1. Prepare the Custard

• Preheat oven to ~325°F (160 °C).

• Heat cream with vanilla bean (scraped seeds + pod) to just under boiling. Remove and let steep briefly, then discard pod if used.

• Whisk yolks, sugar, and salt until pale and slightly thickened.
   

• Temper yolks by slowly whisking in warm cream. Pour through a fine-mesh sieve into ramekins placed in a water bath (bain‑marie).

2. Bake & Chill

• Bake for ~30–35 minutes until the centers are just set.

• Remove ramekins from water bath carefully and let cool to room temperature. Refrigerate for at least 2 hours (or overnight) to firm properly.

3. Torch the Sugar

• Sprinkle ~½ tbsp granulated sugar evenly over each chilled custard.

• Use a kitchen blowtorch to caramelize the sugar until golden brown and crisp.

• Let sit for a minute to harden before serving.

4. Shortbread Cookies

• Cream butter and sugar until smooth. Gradually mix in flour and salt until the dough comes together.
  Chill dough for 30 minutes, roll out to ~¼" thickness, cut shapes or rounds, and bake at ~350°F for 12–15 minutes until pale golden. Cool completely.