Creme Brulee Cone Recipe

Preheat Oven

Preheat your oven to 325°F (160°C).

Infuse Cream

In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the pod. Allow the mixture to simmer gently for about 10 minutes, then remove from heat and let it steep for another 10 minutes.

Whisk Egg Yolks

In a mixing bowl, whisk together the egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Combine Mixtures

Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to prevent the eggs from scrambling.

Strain Mixture

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.

Bake

Place the waffle cones in a muffin tin. Pour the custard mixture into the cones, filling them about 3/4 full. Bake in the preheated oven in a water bath (a larger pan filled with hot water) for about 30-35 minutes or until the edges are set but the center is still slightly jiggly.

Cool

Remove the cones from the muffin tin and let them cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours or until completely chilled.

Prepare for Caramelizing

Once the creme brulee cones are chilled, take them out of the refrigerator. Sprinkle an even layer of granulated sugar over the top of each custard-filled cone.

Caramelize Sugar

Using a kitchen torch, carefully caramelize the sugar by moving the flame over it until it melts and turns golden brown. If you don’t have a torch, you can place the cones under a broiler for 1-2 minutes, watching closely to prevent burning.

Let Cool

Allow the caramelized sugar to cool for a few minutes until it hardens.

Serve

Serve the creme brulee cones immediately after caramelizing for the best texture and flavor.