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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream and half of the granulated sugar over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the pod to the mixture. Stir until the sugar is dissolved, and the mixture is hot but not boiling. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, the remaining granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once fully combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
- 4
- 5
Bake the Custards
Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers remain slightly jiggly.
- 6
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- 8
Serve
Allow the caramelized crust to cool for a minute before serving. Enjoy your homemade crème brûlée!
