Crème Brûlée Recipe

Preparation Instructions

1. 1

   Prepare the Cream Base

   In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding the pod as well. Bring to a simmer, 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 and granulated sugar until the mixture thickens and turns pale. This should take about 2-3 minutes.

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to prevent the eggs from cooking.

4. 4

   Strain the Mixture

   Pour the mixture through a fine mesh sieve into a clean bowl to remove any curdled bits and ensure a smooth custard.

5. 5

   Bake the Custard

   Preheat the oven to 325°F (163°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes or until the edges are set but the center is slightly jiggly.

6. 6

   Chill

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

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy crust. Alternatively, you can place them under a broiler for a few minutes, watching closely to prevent burning.

8. 8

   Serve

   Let the caramelized sugar cool for a minute before serving. Enjoy your perfectly caramelized Crème Brûlée!