INGREDIENTS

• 5 egg yolks
• 1/3 cup sugar plus more for topping
• 1/4 tsp salt
• 2 cups cream
• 1 vanilla bean, split and scraped

HOW TO MAKE IT

1. Separate egg yolks and place in a bowl. Add sugar and salt and whisk to combine until smooth and silky.
2. To a small Staub pot add cream, vanilla and pod. Bring to a shimmer, not to a boil.
3. Use a ladle to add cream to egg and sugar mixture, whisking constantly. After 3 ladles add remaining cream to the egg mixture whisking until fully incorporated.
4. Boil water in kettle.
5. Place Staub minis in a baking dish. Pour the brulee mixture evenly until finished.
6. Carefully add boiled water to the baking dish until it reaches 1/2 way up the minis.
7. Place in the oven and bake for 30-35 minutes until the cream is no longer jiggly.
8. Let them rest at room temperature until cool enough to place in the fridge. Let them rest in the fridge for 2-3 hours or until you are ready to serve.
9. Add 1 1/2 tsp sugar to the top of each mini. Working quickly caramelize the sugar using a kitchen torch until sugar is lightly brown and hardened.