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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
Prepare the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean in half lengthwise and scrape the seeds into the cream. Add the vanilla pod as well and let it steep for about 15 minutes off the heat.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, sugar, and pinch of salt until the mixture is smooth and pale.
Combine Mixtures
Remove the vanilla pod from the cream mixture. Gradually add the warm cream into the egg yolk mixture, whisking continuously to avoid scrambling the eggs. Once fully combined, strain the mixture through a fine-mesh sieve into a pitcher.
Bake
Preheat your oven to 325°F (163°C). Place 6 ramekins in a baking dish and fill each with the custard mixture. Carefully pour hot water into the baking dish 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.
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cool, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelize Sugar
Before serving, sprinkle about 1 teaspoon of granulated sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy top. Alternatively, you can place them under a broiler for a few minutes, but watch closely to avoid burning.