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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Custard
In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Remove from heat and let steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine and Bake
Remove the vanilla pod from the cream and gradually whisk the warm cream into the egg yolk mixture. Strain the mixture through a fine sieve into a measuring cup. Preheat your oven to 325°F (160°C). Pour the custard into ramekins, place them in a baking dish, and fill the dish with water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 4
Cool and Chill
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, cover and refrigerate for at least 2 hours or overnight.
- 5
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the chilled custards. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning.
- 6
Serve with Fruit Medley
Serve the crème brûlée immediately, topped with a fruit medley of your choice.
