Creme Brûlée Recipe

Directions for Crème Brûlée

1. 1

   Prepare the Cream Mixture

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

2. 2

   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.

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to avoid curdling the eggs.

4. 4

   Strain the Mixture

   Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.

5. 5

   Bake the Custards

   Preheat the oven to 325°F (160°C). Divide the custard 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.

6. 6

   Cool the Custards

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

7. 7

   Caramelize the Sugar

   When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top. Allow to cool for a minute before serving.