Creme Brulee Recipe

Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until it just starts to simmer. 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 salt until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to ensure the eggs do not scramble.

4. 4

   Strain the Mixture

   Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean and any cooked egg bits.

5. 5

   Bake the Custards

   Preheat the oven to 325°F (160°C). Pour the custard 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 edges are set but the center is still slightly jiggly.

6. 6

   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.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.

8. 8

   Serve

   Let the caramelized sugar cool for a minute before serving. Enjoy your classic crème brûlée!