Crème Brûlée Recipe

Preparation Instructions

1. 1

   Preheat the Oven

   Preheat your oven to 325°F (160°C).

2. 2

   Prepare the Vanilla Cream

   In a saucepan, combine the heavy cream and the seeds from the Bourbon-Madagascar vanilla bean (scrape them out with a knife). Add the whole bean to the mixture and heat over medium heat until just boiling. Remove from heat and let it steep for 15 minutes.

3. 3

   Mix Egg Yolks and Sugar

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

4. 4

   Combine Mixtures

   Remove the vanilla bean from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.

5. 5

   Strain and Pour

   Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard. Pour the custard into ramekins.

6. 6

   Bake the Custards

   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 in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly wobbly in the center.

7. 7

   Chill

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

8. 8

   Caramelize the Sugar

   When ready to serve, sprinkle a thin, even layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place them under a broiler for a few minutes but watch closely to prevent burning.

9. 9

   Serve

   Let the caramelized sugar cool for a minute until hardened. Serve immediately and enjoy!