Creme Brulee Recipe

Instructions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and the seeds scraped from the vanilla bean (or use vanilla extract if using). Heat over medium heat until it just begins to simmer. Remove from heat and let it infuse for 15 minutes.

2. 2

   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.

3. 3

   Combine Mixtures

   Slowly pour the warm cream into the egg yolk mixture while whisking continuously to temper the eggs. Make sure to incorporate all the cream.

4. 4

   Strain the Mixture

   Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits.

5. 5

   Bake the Custards

   Preheat the oven to 325°F (163°C). Pour the custard into ramekins 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 for about 30-35 minutes, or until the custard is set but still jiggles slightly in the center.

6. 6

   Cool and Refrigerate

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

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

8. 8

   Serve

   Let the caramelized sugar cool for a minute before serving. Enjoy your crème brûlée!