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Ingredients
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Base Ingredients
Caramelized Sugar Topping
Method
Preparation of the Custard
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Heat the Cream
In a medium saucepan, combine the heavy cream and half of the granulated sugar (½ cup). Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the vanilla pod as well. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally.
- 3
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and the remaining granulated sugar (½ cup) until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Once the cream mixture is hot, remove it from the heat. Gradually pour the hot cream into the egg yolk mixture, whisking continuously to avoid cooking the yolks. Once fully combined, remove the vanilla pod.
- 5
Strain the Mixture
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or the vanilla pod.
Baking the Custard
- 6
- 7
Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will help cook the custard evenly.
- 8
Bake
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes or until the edges are set but the center still jiggles slightly.
- 9
Cool Down
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate them for at least 2 hours or up to 2 days.
Caramelizing the Sugar
- 10
Prepare the Sugar Topping
When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep amber color. If you don’t have a torch, you can place the ramekins under the broiler in your oven for 1-2 minutes, but watch them closely to avoid burning.
- 12
Serve
Allow the caramelized sugar to cool for a minute until it hardens, then serve immediately and enjoy your delicious Crème Brulee!