Creme Brulee Recipe

Creme Brulee Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, adding the pod as well. If using vanilla extract, add it after removing the cream from heat.

2. 2

   Whisk Egg Yolks and Sugar

   In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Once the cream is hot, remove it from the heat and slowly pour it into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.

4. 4

   Bake the Custards

   Preheat your oven to 325°F (163°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.

5. 5

   Cool and Refrigerate

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or until chilled.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. If you don't have a torch, you can broil the ramekins in the oven for a few minutes, watching carefully to avoid burning.

7. 7

   Serve

   Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade creme brulee!