Classic Crème Brûlée Recipe
made with whole cream, eggs, raw sugar and real vanilla bean
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Oven
Preheat your oven to 325°F (160°C).
- 2
Infuse the Cream
In a saucepan, combine the heavy cream and half of the granulated sugar. Split the vanilla bean in half, scrape the seeds into the cream, and add the pod as well. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
- 3
Mix the Egg Yolks
In a bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Remove the vanilla pod from the cream mixture. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.
- 5
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits.
- 6
- 7
Bake
Pour hot water into the baking dish 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.
- 8
Cool and Chill
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.
- 9
Caramelize the Sugar
Before serving, sprinkle a thin layer of raw sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. If you don't have a torch, you can place them under the broiler for 1-2 minutes, watching closely.
- 10
Serve
Allow the crème brûlée to sit for a minute to cool slightly before serving. Enjoy!
