Crème Brûlée is very easy to make – but it's shockingly difficult to make well. Thankfully, our french-technique baker has it mastered.

With over 40 years of experience, Bernard makes one of the best Crème Brûlées outside of France.It's perfect in every way: Made with only egg yolks for a trembling, creamy texture. Topped with white granulated sugar for a golden caramelization. Made in a wider ramekin for a generous crust and the perfect pudding to sugar ratio. Torched and not broiled for a consistent crunch

Heavy cream, Vanilla bean, Salt, Egg yolks, Sugar