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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
- 1
Prepare the Vanilla Cream
In a saucepan, combine heavy cream and the vanilla bean (split and scraped). Heat over medium heat until it's just about to boil, then remove from heat and let it steep for about 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale in color.
- 3
Combine Mixtures
After the cream has steeped, remove the vanilla bean pod and slowly pour the cream into the egg yolk mixture, whisking continuously to combine.
- 4
Bake the Crème Brûlée
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set but still slightly jiggly in the center. Remove from the oven and let cool.
- 5
Chill
Refrigerate the ramekins for at least 2 hours, or until completely chilled.
- 6
Brûlée the Top
When ready to serve, sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crispy. Alternatively, place under a broiler for 2-3 minutes, watching closely to avoid burning.
- 7
Serve
Garnish with seasonal fruit of your choice and serve immediately.