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Ingredients
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Ingredients
Method
Directions
Prepare the Cream Mixture
In a saucepan over medium heat, combine the heavy cream and the vanilla bean (split lengthwise and seeds scraped into the cream). Heat until just below boiling, then remove from heat and let steep for 15 minutes.
Mix 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.
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent curdling. Strain the mixture through a fine sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits.
Bake
Fill the baking 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.
Chill
Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or until fully chilled.
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
Serve
Let the crème brûlée sit for a minute to cool slightly, then serve immediately and enjoy!