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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, granulated sugar, and a pinch of salt. Split the vanilla bean lengthwise and scrape the seeds into the mixture. Add the vanilla pod to the saucepan. Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks until they are well blended. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
- 3
Strain the Mixture
Once combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
- 4
Bake the Crème Brûlée
Preheat your oven to 325°F (160°C). Pour the strained 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 30-35 minutes or until the edges are set but the center is still slightly jiggly.
- 5
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 6
Caramelize the Sugar
When ready to serve, sprinkle a thin layer of brown sugar over the top of each crème brûlée. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. Allow it to cool for a minute before serving.
