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Ingredients
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Crème Brûlée
Method
Preparation
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the seeds scraped from the vanilla bean along with the whole bean. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Whisk 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.
- 3
Combine Mixtures
Remove the vanilla bean from the cream mixture. Gradually add the warm cream to the egg yolk mixture, whisking continuously until well combined.
- 4
- 5
Bake
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
- 6
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of turbinado sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. Alternatively, broil in the oven for a few minutes, watching closely to avoid burning.
