Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare and preheat

   Preheat the oven to 325°F (165°C). Set out six ramekins and place them in a deep baking dish for a water bath.

2. 2

   Infuse the cream

   Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. Add the seeds and the pod to the heavy cream along with the salt. Heat on medium until the cream is steaming and just about to simmer; do not boil.

3. 3

   Whisk yolks and sugar

   While the cream heats, whisk the egg yolks and 0.33 cup sugar in a bowl until pale and slightly thick.

4. 4

   Temper the yolks

   Slowly pour a small amount of the hot cream into the yolk mixture while whisking constantly. Gradually whisk the tempered yolk mixture back into the saucepan with the remaining cream.

5. 5

   Cook the custard

   Return the custard to a gentle simmer and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F/77°C). Do not let it boil.

6. 6

   Strain and portion

   Strain the custard through a fine-mesh sieve into a clean vessel to remove the vanilla pod and any curd. Divide the custard evenly among six ramekins.

7. 7

   Bake in a water bath

   Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for about 40–45 minutes, until the centers are just set but still slightly wobbly.

8. 8

   Chill

   Carefully remove the ramekins from the water bath. Let them cool to room temperature, then refrigerate at least 2 hours (or overnight) to fully set.

9. 9

   Caramelize the tops

   When ready to serve, evenly sprinkle 1–2 tablespoons of granulated sugar over the surface of each custard. Use a culinary torch to caramelize the sugar until golden and crisp. Let the tops rest for a minute before serving.