Crème Brûlée Recipe

Preparation Steps

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream and the split vanilla bean (scrape the seeds into the cream) over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.

2. 2

   Whisk Egg Yolks

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

3. 3

   Combine Mixtures

   Gradually pour the warm cream into the egg yolk mixture, whisking continuously to temper the eggs. Strain the mixture through a fine sieve into a measuring jug to remove the vanilla bean and any coagulated egg.

4. 4

   Bake

   Preheat the oven to 325°F (160°C). Pour the custard 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 custard is set but still slightly jiggly in the center.

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, or overnight for best results.

6. 6

   Caramelize 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 top. Alternatively, place under the broiler for a few minutes, watching carefully.

7. 7

   Serve

   Let the crème brûlée sit for a minute to cool down, then serve immediately and enjoy!