Single Serve Crème Brûlée

Preheat the oven to 300 degrees F.

Bring a small pot of water to a boil.

In a small saucepan, heat the heavy cream over low-medium heat and bring to a boil or about 200 degrees F, stirring frequently.

Meanwhile, in a small bowl, whisk together the sugar, salt, and egg yolk until the sugar dissolves and the mixture flows off of the whisk.

Temper the egg mixture by very slowly pouring in the heavy cream while whisking vigorously.

Once all of the heavy cream has been mixed in, add in the vanilla bean paste.

Pour the custard through a sieve into a mini cocotte or ramekin.

Pour the boiling water into a 9" or 6" pan, then carefully place the cocotte in the center. The water should reach half way up the cocotte.

Bake the crème brûlée for about 26-30 minutes or until set but slightly jiggly in the center. Do not let the top turn brown.

Take the baking dish out of the oven, and remove the cocotte from the water. Allow to cool completely at room temperature for about 2 hours.

Once cool, place in fridge uncovered to chill for at least 2 hours or overnight.

Once the crème brûlée is ready to be served, sprinkle an even layer of granulated sugar on top. Use a kitchen torch to caramelize the sugar, and enjoy!