Creme Brulee Recipe

Preparation and Baking

1. 1

   Prepare the Custard

   Preheat your oven to 325°F (160°C). In a saucepan, combine the heavy cream and the seeds from the vanilla bean, along with the pod itself. Heat the mixture over medium heat until it's steaming but not boiling. Remove from heat and let it steep for 15 minutes.

2. 2

   Mix Egg Yolks

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

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Remove the vanilla pod.

4. 4

   Pour and Bake

   Strain the custard through a fine-mesh sieve into a large measuring cup or bowl. Pour the custard into ramekins, filling them about 3/4 full. Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custards are 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. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle an even layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a hard, crispy layer. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

7. 7

   Serve

   Let the creme brulee sit for a minute to harden the sugar, then serve immediately and enjoy!