Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove from heat and let it sit for 15 minutes to infuse the vanilla flavor.

2. 2

   Whisk the Egg Yolks

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened, about 2-3 minutes.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Make sure the eggs do not scramble.

4. 4

   Strain the Mixture

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

5. 5

   Prepare Ramekins

   Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a baking dish and fill them with the strained mixture, leaving about 1/4 inch from the top.

6. 6

   Bake the Custards

   Pour hot water into the baking dish around the ramekins to create a water bath. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

7. 7

   Cool and Refrigerate

   Remove the ramekins from the water bath and let them cool on a wire rack. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.

8. 8

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of additional granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden crust. If you don’t have a torch, you can place them under a broiler for a few minutes, watching closely to prevent burning.

9. 9

   Serve

   Allow the crème brûlée to sit for a minute or two after caramelizing the sugar, then serve immediately for the best texture.