Creme Brulee Recipe

Preheat the Oven

Preheat your oven to 325°F (160°C).

Prepare the Cream Mixture

In a medium saucepan, heat the heavy cream and half of the granulated sugar over medium heat. Stir occasionally until the mixture is steaming but not boiling.

Infuse the Vanilla

While the cream is heating, split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the empty pod as well, and let it steep in the cream for about 10 minutes after removing it from the heat.

Whisk the Egg Yolks

In a mixing bowl, whisk together the egg yolks, remaining granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Combine Mixtures

Remove the vanilla pod from the cream mixture. Gradually pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs and avoid curdling.

Strain the Mixture

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps and the vanilla pod.

Prepare Ramekins

Place six ramekins in a large baking dish. Pour the custard mixture evenly into the ramekins, filling them about ¾ full.

Add Water Bath

Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins to create a water bath.

Bake the Custards

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still jiggles slightly.

Cool and Chill

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight if possible.

Caramelize the Sugar

Before serving, sprinkle about 1 tablespoon of brown sugar over each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes.

Serve

Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade crème brûlée!