Crème Brulee Recipe

Prepare the Vanilla Cream

In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the pod. Bring to a simmer, then remove from heat and let steep for about 15 minutes.

Mix Egg Yolks and Sugar

In a bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

Combine Mixtures

Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg yolk mixture, whisking continuously until fully combined.

Strain the Mixture

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Bake the Custards

Preheat the oven to 325°F (160°C). Place ramekins in a baking dish and fill each with the custard mixture. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Chill the Custards

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

Caramelize the Sugar

Sprinkle a thin layer of extra granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.

Serve

Let the caramelized sugar cool for a minute before serving. Garnish with fresh strawberries and a dusting of powdered sugar.