Creme Brulee Recipe

Preparation Steps

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk Egg Yolks and Sugar

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

3. 3

   Combine Mixtures

   Remove the vanilla bean from the cream and gradually whisk the warm cream into the egg mixture. Make sure to do this slowly to avoid cooking the eggs.

4. 4

   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 until it reaches halfway up the sides of the ramekins. Bake for about 40-45 minutes, or until the custards are set but still slightly jiggly in the center.

5. 5

   Chill the Custards

   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.

6. 6

   Caramelize the Sugar

   Once the custards are chilled, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and crispy. If you don't have a torch, you can place them under a broiler for a few minutes, watching closely to prevent burning.

7. 7

   Serve

   Let the caramelized sugar cool for a minute before serving. Enjoy your homemade crème brûlée!