Crème Brulee Recipe

Crème Brulee Directions

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine the heavy cream and split vanilla bean. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk Egg Yolks and Sugar

   In a mixing bowl, whisk the egg yolks, granulated sugar, and a pinch of salt together until the mixture becomes thick and pale in color.

3. 3

   Combine Mixtures

   Remove the vanilla bean from the cream mixture and scrape the seeds back into the cream. Gradually whisk the warm cream into the egg yolk mixture until fully combined.

4. 4

   Prepare for Baking

   Preheat your oven to 325°F (160°C). Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.

5. 5

   Bake the Custard

   Divide the custard mixture among 4 to 6 ramekins. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-40 minutes, or until the edges are set but the center is slightly jiggly.

6. 6

   Chill the Custards

   Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours or until fully chilled.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

8. 8

   Serve

   Let the caramelized sugar cool for a minute before serving. Enjoy your delicious crème brulee!