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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Oven
Preheat your oven to 325°F (160°C).
- 2
Infuse the Cream
In a saucepan over medium heat, combine the heavy cream, granulated sugar, and the split vanilla bean (scrape the seeds into the cream). Stir until the sugar is dissolved, then remove from heat and let it steep for about 15 minutes.
- 3
Mix Egg Yolks
In a mixing bowl, whisk the egg yolks and a pinch of sea salt until they are pale and slightly thickened.
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolks, whisking continuously to prevent curdling. Strain the mixture through a fine sieve into another bowl to remove the vanilla bean and any coagulated egg bits.
- 5
- 6
Bake in Water Bath
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- 7
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
- 8
Caramelize the Sugar
Before serving, sprinkle 1 tablespoon of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it's golden and crispy. If you don’t have a torch, you can broil them in the oven for 1-2 minutes, watching closely.
- 9
Serve
Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy your homemade crème brûlée!
