Crème Brûlée Recipe

Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream and sugar over medium heat until the sugar is dissolved and the cream is hot, but not boiling. If using vanilla bean, split it in half and scrape the seeds into the cream, adding the pod as well. If using vanilla extract, add it after removing the cream from the heat.

2. 2

   Mix the Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are pale and thick. Gradually pour the hot cream mixture into the yolks, whisking continuously to prevent curdling.

3. 3

   Strain the Mixture

   Strain the mixture through a fine-mesh sieve into a measuring jug to remove any coagulated egg bits.

4. 4

   Bake

   Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes, or until just set but still slightly jiggly in the center.

5. 5

   Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly. If you don’t have a torch, you can place them under a broiler for a few minutes.

7. 7

   Serve

   Let the caramelized sugar cool for a minute, then serve with fresh berries on the side.