Crème Brûlée Recipe

Preheat your oven to 325°F (160°C).

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

In a large mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly thickened.

Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the yolks. Remove the vanilla bean pod.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled egg bits.

Divide the custard mixture evenly among ramekins (about 6-8 depending on size) 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 in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

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

In a small saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir to combine.

Cook over medium heat without stirring until the sugar dissolves and turns a golden amber color, about 5-7 minutes. Be careful not to let it burn.

Remove from heat immediately and let it cool slightly before using.

Once the custards are chilled, sprinkle a thin, even layer of granulated sugar on top of each custard.

Using a kitchen torch, carefully caramelize the sugar until it is golden brown and bubbly. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes to achieve the same effect.

Let the caramelized sugar cool for a minute to harden before serving.

Serve

Pair with a splash of Grand Marnier for an exquisite finish.