- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup whole milk (lactose-free or regular)
- 2 tablespoons organic cane sugar
- 2 teaspoons brown sugar
- Dash of ground cinnamon
Preheat over to 300˚.
Whisk together egg yolks and vanilla in a small mixing bowl until well combined. Add milk and cane sugar to saucepan and heat over medium heat until hot, but not boiling. Whisking, add 2-3 tablespoons of mixture to egg mixture. Pour all of the egg and cream mixture into saucepan, whisking until combined. Skim off foam if needed.
Pour into ramekins. Top each ramekin of custard with a dash of cinnamon.
Place ramekins in metal cake pan and pour hot water into pan so that it comes 1/2 way up the sides of the ramekins. Bake 20-25 minutes or until custard just slightly jiggles when moved. (It should no longer be liquid in the middle and also should not be set firm. The jiggle will be similar to gelatin.)
Remove from oven and allow to sit in water bath for 10-15 minutes. Refrigerate until ready to serve.
Just before serving, sprinkle tops of custard with brown sugar. Caramelize with a culinary torch or oven broiler. For broiler: Place chilled custard ramekins in metal pan. Pack ice around them. Place pan in cold oven. Turn on broiler and broil with oven door cracked 3-5 minutes or until golden-brown. Be careful not to splash the crème brûlée with water when you remove them from the oven. Serve immediately.