Crème Brûlée Recipe

Instructions

1. 1

   Prepare the Crème Brûlée Mixture

   In a saucepan, heat the heavy cream over medium heat until it begins to steam. Add the sugar and the vanilla bean (split and scraped) to the cream. Stir until the sugar is dissolved. Remove from heat and let it cool slightly.

2. 2

   Combine Egg Yolks

   In a separate bowl, whisk together the egg yolks. Slowly pour the warm cream mixture into the egg yolks, whisking continuously to avoid scrambling the eggs.

3. 3

   Bake the Custard

   Pour 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 at 325°F (165°C) for about 30-35 minutes, or until set but slightly jiggly in the center. Remove from the oven and let cool.

4. 4

   Prepare the Passion Fruit Caramel

   In a saucepan, combine passion fruit pulp and water. Bring to a gentle simmer and cook for about 5 minutes until slightly thickened. Remove from heat and let cool.

5. 5

   Caramelize the Topping

   Once the custards are cool, sprinkle a thin layer of granulated sugar over the top of each. Using a kitchen torch, caramelize the sugar until it forms a crispy top. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.

6. 6

   Serve

   Drizzle the passion fruit caramel over the top of each crème brûlée. Serve immediately and enjoy!