Crème Brûlée Recipe

Preparation Steps

1. 1

   Prepare the cream mixture

   In a saucepan, combine the heavy cream and the seeds scraped from the vanilla bean (as well as the bean pod). Heat over medium heat until just boiling, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk egg yolks and sugar

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.

3. 3

   Combine mixtures

   Remove the vanilla bean pod from the cream mixture. Gradually whisk the warm cream into the egg yolks mixture until well combined.

4. 4

   Bake the custards

   Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes, or until the custard is set but still slightly wobbly 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 overnight.

6. 6

   Caramelize the sugar

   Sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.

7. 7

   Serve

   Let the crème brûlée sit for a minute to harden the sugar crust before serving.