Ingredients:

• 5 eggs
• 2 cups heavy cream
• 2 tablespoons bourbon
• 3 teaspoons / 1tbps vanilla bean paste
• 1/8 teaspoon salt
• 1/2 cup white sugar

Instructions

• Crack 5 egg yolks into a bowl, and mix in white sugar, vanilla bean paste, and bourbon. Do NOT overmix. It is best if this mixture is room temperature - it will be easier to pour.
• Heat heavy cream and salt in a saucepan to 158f.
• Very carefully and very slowly pour the egg mixture into the mix while vigorously mixing the milk. Make sure you keep it at about 158c.
• Once it is all mixed, pour the mixture through a small mesh strainer into another bowl. There should be small amounts of vanilla flakes and if you were heating the mixture while pouring in the eggs, a small amount of cooked egg. You want that gone.
• Leave to rest for 20min while preheating the oven to 325 convection. At the end of the rest, scrape off the top foam from the creme brulle into the sink.
• Right before aliquoting the creme brulle into 4oz jars, put them in a larger glass tray, and pour boiling water (from a kettle), around the jars. This increase the temperature of the jars, plus create the water bath, needed to properly cook the creme brulle in the oven. You'll want to do this right before aliquouting and right before putting them in the oven. My glass tray fits about 12 4oz jars. They should be submerged quite a few inches in the water, a little less than half.
• Aliquot the creme brulle mixture into the jars. The ingredients about will create 6 jars: double for a full 12 jars.
• Put in the oven for 30-40 minutes. Last time, 33min was the sweet spot. The tops should harden up and change to be a little yellow. You can poke with a spoon to see.
• After they are done, take them out of the oven and water tray, and let them cool at room temperature for a while before placing them into the fridge. They need to chill for a while! (3hr is usually how long I like to chill them for)
• When ready to serve, top them with white sugar, and use a blowtorch to caramelize the sugar. Wait a minute or two for that to harden, then enjoy.