Crème Brûlée Of The Day (gf-no Cookie) Recipe

Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan over medium heat, combine the heavy cream, granulated sugar, and the seeds from the vanilla bean. Stir gently and heat until the mixture is hot but not boiling.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks and a pinch of salt until they are well combined and slightly pale in color.

3. 3

   Combine and Temper

   Slowly pour the hot cream mixture into the egg yolks while continuously whisking. This will temper the yolks and prevent them from scrambling.

4. 4

   Strain the Mixture

   Pour the mixture through a fine-mesh sieve into a large bowl to remove any cooked egg bits and ensure a smooth custard.

5. 5

   Bake the Custards

   Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for about 30-35 minutes or until the custards are set but still slightly wobbly 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 for best results.

7. 7

   Caramelize the Sugar

   Once chilled, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy layer. Alternatively, place under a broiler for a minute or two, watching carefully to avoid burning.

8. 8

   Serve

   Allow the crème brûlée to sit for a minute after caramelizing the sugar. Serve immediately and enjoy!