Crème Brûlée

Ingredients:
2 cups (480 ml) heavy cream
5 large egg yolks
1/2 cup (100 g) sugar
1 vanilla bean (or 1½ tsp vanilla extract)
Pinch of salt
4 tbsp sugar (for topping)
Instructions:
1. Preheat oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
2. Heat cream in a saucepan with vanilla bean (or add extract later) until steaming, not boiling. Let sit 10 min.
3. Whisk egg yolks and sugar until pale. Slowly whisk in warm cream. Add salt. Strain the mixture.
4. Pour custard into ramekins (¾ full). Add hot water to the baking dish halfway up ramekins.
5. Bake 35–40 min until centers are just set (slightly jiggly).
6. Remove from water bath, cool 15 min, then refrigerate at least 2 hours (or overnight).
7. Sprinkle 1 tsp sugar over each. Caramelize with a torch (or broil briefly) until golden.
8. Rest 2 min before serving.

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I’m bored and there’s no dessert. So, let’s make a creme brulee. I get quiet when there’s no one else around. Me and you and awkward silence. Don’t you dare look at me that way. I don’t need reminders of how you don’t feel the same.