Crème Brûlée Recipe

Custard Preparation

1. 1

   Prepare the Cream

   In a medium saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the pod to the pan. Heat until just simmering, then remove from heat and let it steep 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 well combined and slightly thickened.

3. 3

   Combine Mixtures

   After the cream has steeped, remove the vanilla pod. Gradually pour the warm cream into the egg mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling.

4. 4

   Strain the Mixture

   Pour the custard mixture through a fine mesh sieve into a clean bowl or measuring cup to remove any lumps or bits of cooked egg.

5. 5

   Prepare Ramekins

   Preheat the oven to 325°F (163°C). Place 6 ramekins in a baking dish. Fill each ramekin with the custard mixture, leaving a little space at the top.

6. 6

   Bake

   Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

7. 7

   Cool and Chill

   Remove the ramekins from the baking dish and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours, or overnight, until completely chilled.