Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream and split vanilla bean over medium heat until it's hot but not boiling. Remove from heat and let it steep for about 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

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

3. 3

   Combine the Mixtures

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

4. 4

   Bake the Custards

   Preheat the oven to 325°F (160°C). Pour the custard mixture into 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.

5. 5

   Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle about 1-2 teaspoons of brown sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden layer. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.

7. 7

   Serve

   Let the crème brûlée sit for a minute or two to allow the sugar to harden. Garnish with fresh fruit and serve immediately.