Traditional Creme Brulee Recipe

Instructions

1. 1

   Prepare the cream mixture

   In a saucepan, combine the heavy cream and the scraped seeds from the vanilla bean (along with the pod). Heat over medium heat until it begins to steam, but do not let it boil. Remove from heat and let it steep for about 15 minutes.

2. 2

   Whisk the egg yolks

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

3. 3

   Combine mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Remove the vanilla pod.

4. 4

   Prepare for baking

   Preheat your oven to 325°F (160°C). Strain the mixture through a fine mesh sieve into a large measuring jug or bowl to remove any solids.

5. 5

   Bake the custard

   Divide the custard evenly 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 in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

6. 6

   Cool and chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and 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 forms a crispy, golden crust. If you don't have a torch, you can broil them in the oven for a few minutes, watching closely to avoid burning.

8. 8

   Serve

   Let the caramelized tops cool for a minute, then serve immediately and enjoy your traditional crème brûlée!