Crème Brulee Recipe

Preparation Instructions

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture, then add the empty pod as well. Let steep for 15 minutes.

2. 2

   Whisk Egg Yolks

   In a mixing bowl, whisk together the egg yolks until they are pale and slightly thickened.

3. 3

   Combine Mixtures

   Remove the vanilla bean pod from the cream mixture. Gradually whisk the warm cream into the egg yolks, a little at a time, to temper the yolks and prevent curdling.

4. 4

   Bake the Custard

   Preheat the 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, or until the custard is set but still slightly jiggly in the center.

5. 5

   Cool and Refrigerate

   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 up to overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle about 1 teaspoon of extra granulated sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden brown and forms a crust. If you don't have a torch, you can place the ramekins under the broiler for a few minutes until the sugar melts and browns.

7. 7

   Serve

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