Crème Brulee Recipe

Prepare the Cream Mixture

In a saucepan, combine the heavy cream and the vanilla bean, split lengthwise. Heat over medium heat until the cream begins to simmer. Remove from heat and let it steep for about 15 minutes.

Whisk 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.

Combine Mixtures

Remove the vanilla bean from the cream and scrape the seeds back into the cream. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.

Strain the Mixture

Strain the combined mixture through a fine-mesh sieve into a clean bowl to remove any coagulated egg bits and ensure a smooth custard.

Preheat the Oven

Preheat the oven to 325°F (160°C).

Pour into Ramekins

Divide the custard mixture evenly among ramekins, filling them about ¾ full.

Bake the Custards

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.

Cool and Chill

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

Caramelize the Sugar

Before serving, sprinkle an even layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

Serve

Allow the crème brûlée to sit for a minute before serving, then crack the caramelized sugar crust with a spoon and enjoy!