Classic Crème Brulée Recipe

Time1h 30m

Serves6

with cookies & fresh berries. Paired with 2019 Sauternes, Château Simon 'Cuvée Exceptionnelle', France | 20

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Ingredients

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1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat over medium heat until it just starts to simmer, then remove from heat. Allow the mixture to steep for 15 minutes.
2
Mix Egg Yolks and Sugar
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
Combine Mixtures
After the cream has steeped, remove the vanilla pod. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to temper the eggs. Make sure not to scramble the eggs.
4
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a silky texture.
5
Prepare Ramekins
Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish and fill with the strained mixture, about 3/4 full.
6
Bake the Custards
Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
7
Cool and Chill
Remove ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight.

8
Prepare the Topping
Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard.
9
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it's golden brown and bubbly. If you don't have a torch, you can broil the custards in the oven for about 2-3 minutes, watching closely to avoid burning.
10
Plate and Serve
Allow the caramelized sugar to cool and harden for a minute. Serve each crème brûlée with a side of fresh berries and cookies.