Creme Brulee Recipe
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Ingredients
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Ingredients
Method
Directions
Prepare the Cream
In a saucepan over medium heat, combine the heavy cream and the vanilla bean (split and seeds scraped) and bring it to a gentle simmer. Remove from heat and let it steep for 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 thick.
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine mesh sieve to remove any solids.
Bake the Custard
Preheat the oven to 325°F (160°C). Divide the custard mixture evenly among ramekins. 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 custard is set but still slightly jiggly in the center.
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Before serving, sprinkle an even layer of sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, broil them in the oven for about 1-2 minutes, watching closely to prevent burning.
Serve
Allow the caramelized sugar to cool for a minute, then serve immediately. Enjoy your delicious creme brulee!