Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

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

2. 2

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick.

3. 3

   Combine Cream and Egg Mixture

   Remove the vanilla pod from the cream and gradually pour the warm cream into the egg yolk mixture, whisking continuously to avoid curdling.

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 about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

5. 5

   Chill the Custards

   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 overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the chilled custards. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust.

7. 7

   Serve with Berries and Whipped Cream

   Top the crème brûlée with fresh berries and a dollop of whipped cream before serving.