Crème Brulée Recipe

Crème Brulée Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.

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.

3. 3

   Combine and Strain

   Slowly pour the warm cream mixture through a fine mesh strainer into the egg yolk mixture, whisking constantly to temper the yolks.

4. 4

   Bake the Custards

   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 until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly.

5. 5

   Chill

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

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin, even layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.

7. 7

   Serve

   Let the crème brûlée sit for a minute to allow the sugar crust to harden. Serve immediately and enjoy!