Crème Brûlée Recipe

Preparation and Cooking

1. 1

   Prepare the Vanilla Cream

   Preheat your oven to 325°F (160°C). In a saucepan, combine heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let steep for 15 minutes.

2. 2

   Mix Egg Yolks

   In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale in color.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, stirring constantly to prevent the eggs from scrambling.

4. 4

   Strain the Custard

   Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla bean and any coagulated egg bits.

5. 5

   Bake the Custard

   Divide the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.

6. 6

   Chill the Custard

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

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

8. 8

   Serve

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