Creme Brulee Recipe
Vanilla, local eggs, cream, caramelized sugar
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Ingredients
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Ingredients
Method
Directions
Prepare the Cream Mixture
In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
Combine Cream and Egg Mixture
Remove the vanilla bean from the cream. Gradually whisk the warm cream into the egg yolk mixture, ensuring not to cook the eggs.
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a large measuring jug to remove any lumps.
Bake in a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Sprinkle about 1 tablespoon of sugar evenly over the surface of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, you can broil them in the oven for a few minutes, watching closely.
Serve
Allow the crème brûlée to sit for a minute to let the sugar cool and harden. Serve immediately.