Crème Brûlée Classique Recipe

Preparation Instructions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and granulated sugar. Slice the vanilla bean lengthwise and scrape the seeds into the cream mixture, adding the pod as well. Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are smooth and pale in color. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the yolks and prevent curdling.

3. 3

   Bake the Custard

   Strain the egg and cream mixture through a fine mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any coagulated bits. Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

4. 4

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight.

5. 5

   Caramelize the Sugar

   When ready to serve, 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. If you don’t have a torch, you can place the ramekins under a broiler for a minute or two, watching closely to prevent burning.

6. 6

   Serve

   Allow the caramelized sugar to cool for a minute before serving. Enjoy your classic Crème Brûlée!