Crème Brûlée

Instructions:

1. Prepare the caramel:
   In a heavy-bottomed pan, melt 150g sugar with 2 tbsp water over medium heat. Do not stir—just swirl the pan gently until the sugar turns golden brown. Immediately pour the hot caramel into a baking dish or individual ramekins, tilting to coat the bottom evenly. Set aside.

2. Make the custard:
   In a large bowl, whisk together eggs, 200g sugar, vanilla, and a pinch of salt. Warm the milk slightly (do not boil), then slowly pour it into the egg mixture while whisking constantly.

3. Assemble:
   Pour the custard mixture over the set caramel in the baking dish or ramekins.

4. Bake:
   Place the dish(es) in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides (bain-marie). Bake at 160°C (320°F) for about 45–60 minutes, or until the custard is set but slightly jiggly in the center.

5. Cool and serve:
   Let it cool completely, then refrigerate for at least 3–4 hours (or overnight). Run a knife around the edges and invert onto a plate to release the custard with the caramel sauce on top.