Creme Brulee Recipe

Instructions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat the mixture over medium heat until it is just about to simmer, then remove from heat and let it steep for 15 minutes.

2. 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. 3

   Combine Mixtures

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

4. 4

   Prepare for Baking

   Preheat the 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 until it reaches halfway up the sides of the ramekins.

5. 5

   Bake

   Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

6. 6

   Cool and Refrigerate

   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

   When ready to serve, sprinkle about 1 tablespoon of the additional sugar over each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy top. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

8. 8

   Serve

   Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade creme brulee!