Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream

   In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Heat until just below boiling, then remove from heat and let steep for about 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

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

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream and slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.

4. 4

   Strain the Mixture

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

5. 5

   Prepare Ramekins

   Preheat the oven to 325°F (160°C). Place 4 to 6 ramekins in a baking dish. Pour the custard into the ramekins, filling them about 3/4 full.

6. 6

   Bake the Custards

   Pour hot water into the baking dish around the ramekins to create a water bath. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

7. 7

   Cool and Chill

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

8. 8

   Caramelize Sugar

   When ready to serve, sprinkle about 1 tablespoon of extra granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Let it cool for a minute before serving.