Crème Brûlée Recipe

Desserts

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine the heavy cream and the vanilla bean. If using a whole bean, split it lengthwise and scrape the seeds into the cream, then add the pod as well.

2. 2

   Heat the Cream

   Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Once it reaches a simmer, remove from heat and let it steep for about 15 minutes.

3. 3

   Whisk 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.

4. 4

   Combine Mixtures

   After the cream has steeped, remove the vanilla pod. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

5. 5

   Strain the Mixture

   Strain the combined mixture through a fine-mesh sieve into another bowl to ensure a smooth custard.

6. 6

   Prepare the Ramekins

   Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and fill them with the custard mixture, leaving a little space at the top.

7. 7

   Bake the Custards

   Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

8. 8

   Cool the Custards

   Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours or overnight.

9. 9

   Caramelize the Sugar

   Before serving, sprinkle about 1 teaspoon of brown sugar evenly on top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy layer. If you don't have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to avoid burning.

10. 10

    Serve

    Allow the sugar to harden for a minute before serving. Enjoy your homemade crème brûlée!