Crème Brûlée Recipe

Directions

1. 1

   Prepare the Custard

   In a saucepan, heat heavy cream over medium heat until it begins to simmer. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod. Remove from heat and let steep for 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

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

3. 3

   Combine Mixtures

   Remove the vanilla bean pod from the cream. Gradually pour the warm cream into the egg mixture while whisking continuously to prevent curdling.

4. 4

   Bake the Custards

   Preheat the oven to 325°F (160°C). Divide the custard mixture among 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 30-35 minutes or until set but slightly jiggly in the center.

5. 5

   Cool and Refrigerate

   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.

6. 6

   Prepare for Serving

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Let cool for a minute.

7. 7

   Serve with Fruit

   Top each crème brûlée with seasonal fruit and serve immediately.