Crème Brûlée Recipe

Preparation Steps

1. 1

   Infuse the Cream

   In a medium saucepan, combine the heavy cream and the vanilla bean. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the pod to the mixture.

2. 2

   Heat the Cream

   Heat the cream mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for about 15 minutes to allow the vanilla flavor to infuse.

3. 3

   Whisk Egg Yolks and Sugar

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

4. 4

   Combine Cream with Egg Mixture

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Once fully combined, remove the vanilla bean pod.

5. 5

   Prepare Ramekins

   Preheat the oven to 325°F (160°C). Place four ramekins in a baking dish. Pour the custard mixture evenly into each ramekin.

6. 6

   Bake the Custards

   Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

7. 7

   Cool the Custards

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

8. 8

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is bubbly and golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning.

9. 9

   Serve

   Allow the crème brûlée to sit for a minute to harden the sugar crust. Serve immediately and enjoy!