Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan over medium heat, combine the heavy cream and vanilla bean. Bring to a simmer, then remove from heat and let it steep for 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from cooking.

4. 4

   Strain and Pour

   Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove the vanilla bean and any coagulated egg. Pour the mixture evenly into ramekins.

5. 5

   Bake

   Preheat the oven to 325°F (160°C). 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 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. Once cooled, cover and refrigerate for at least 2 hours or overnight.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a crispy crust.

8. 8

   Serve

   Garnish with fresh raspberries and serve immediately.