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Ingredients
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Crème Brûlée Ingredients
Method
Preparation Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- 4
Strain the Mixture
Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove the vanilla bean pod and any coagulated egg.
- 5
Fill Ramekins
Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a baking dish and fill each with the custard mixture, leaving a little space at the top.
- 6
Bake in Water Bath
Pour hot water into the baking dish around the ramekins, about halfway up the sides. Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
- 7
Cool and Chill
Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
- 8
Caramelize the Sugar
Before serving, sprinkle about 1/2 teaspoon of the additional sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, you can place the ramekins under the broiler for 1-2 minutes, watching closely.
- 9
Serve
Let the crème brûlée sit for a minute to cool slightly and form a hard sugar crust before serving.
