Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Vanilla Cream

   In a saucepan, combine the heavy cream and the seeds scraped from the Madagascar vanilla beans. Heat over medium heat until it begins to steam, but do not let it boil. Remove from heat and let it steep for 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

   Slowly pour the warm vanilla cream into the egg yolk mixture, whisking continuously to prevent the eggs from cooking. Once combined, strain the mixture through a fine-mesh sieve to remove any coagulated bits.

4. 4

   Bake the Custard

   Preheat the oven to 325°F (160°C). Divide the custard mixture into 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 the custards are set but still slightly jiggly in the center.

5. 5

   Cool and 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.

6. 6

   Caramelize the Sugar

   When ready to serve, sprinkle a thin, even layer of additional granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy crust. Let it cool for a minute before serving.