Karina Sharma
Cream, vanilla extract, large egg yolks, granulated sugar, brown sugar.
Heat the heavy cream and vanilla bean in a saucepan until it just starts to simmer.
Whisk together the egg yolks and granulated sugar until smooth and pale.
Pour the custard mixture into your ramekins.
Let them cool to room temperature, then refrigerate for at least 2 hours.
The perfect dessert to impress your guests! Enjoy your homemade Crème Brûlée.