Crème Brûlée Recipe

Directions

1. 1

   Prepare the Cream Mixture

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

2. 2

   Mix Egg Yolks and Sugar

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

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling. Once combined, strain the mixture through a fine sieve to remove any solids.

4. 4

   Bake the Custard

   Preheat your oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the baking 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.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let them cool. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden layer. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

7. 7

   Serve

   Let the caramelized sugar harden for a minute, then serve immediately and enjoy!