Creme Brûlée Recipe

Preparation and Baking

1. 1

   Prepare the Cream

   In a saucepan, combine the heavy cream and half of the granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Heat the mixture over medium heat until it begins to simmer. Remove from heat and let it steep for about 15 minutes.

2. 2

   Mix Egg Yolks

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

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the yolks from scrambling.

4. 4

   Strain the Mixture

   Strain the custard mixture through a fine mesh sieve into a clean bowl to remove any lumps or curdled bits.

5. 5

   Bake the Custards

   Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and fill them with the custard mixture. Pour hot water into the baking dish to create a water bath, filling it halfway up the sides of the ramekins. Bake for about 30-40 minutes, or until the custards are set but still slightly jiggly in the center.

6. 6

   Cool and Refrigerate

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

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can broil them in the oven for a few minutes, watching closely to prevent burning.

8. 8

   Serve

   Allow the sugar crust to cool for a minute before serving. Enjoy your homemade crème brûlée!