Crème Brûlée Recipe

Preparation

1. 1

   Preheat the Oven

   Preheat your oven to 325°F (163°C).

2. 2

   Heat the Cream

   In a saucepan, combine the heavy cream and sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture, then add the bean pod as well. Heat over medium heat until just before boiling, stirring occasionally.

3. 3

   Whisk the Egg Yolks

   In a mixing bowl, whisk together the egg yolks and a pinch of salt until well combined and slightly thickened.

4. 4

   Combine Mixtures

   Slowly pour the hot cream mixture into the egg yolks, whisking continuously to prevent curdling. Strain the mixture through a fine sieve into a pitcher or bowl to remove the vanilla pod and any coagulated egg.

5. 5

   Bake the Custards

   Place 6 ramekins in a large baking dish. Pour the custard mixture evenly into the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.

6. 6

   Cool and 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.

7. 7

   Caramelize the Sugar

   When ready to serve, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. If you don’t have a torch, you can place them under a broiler for 1-2 minutes, watching closely.

8. 8

   Serve

   Let the brûlée sit for a minute to harden the sugar crust. Serve with fresh berries and raspberry almond macarons.