Creme Brulee (gf) Recipe

Preparation

1. 1

   Prepare the Vanilla Cream

   In a saucepan, combine the heavy cream, granulated sugar, and the seeds from the vanilla bean (scrape the insides using a knife). Add the whole vanilla bean pod as well. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.

2. 2

   Mix Egg Yolks

   In a mixing bowl, whisk together the egg yolks and a pinch of salt until well blended.

3. 3

   Combine Mixtures

   Remove the vanilla bean pod from the cream mixture. Gradually pour the warm cream into the bowl with the egg yolks, whisking constantly to prevent the eggs from scrambling.

4. 4

   Bake the Custard

   Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

5. 5

   Cool and Chill

   Remove the ramekins from the water and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of turbinado sugar over each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Let it sit for a minute to harden.