Creme Brulee Recipe

Infuse the Cream

In a medium saucepan, combine the heavy cream and the vanilla bean (split and seeds scraped out). Heat over medium heat until the cream is just about to boil. Remove from heat and let it sit for 15-20 minutes to allow the vanilla flavor to infuse.

Whisk the Egg Yolks

In a mixing bowl, whisk together the egg yolks, 1 tablespoon of sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Combine Mixtures

Once the cream has infused, remove the vanilla bean pod. Gradually pour the warm cream into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.

Strain the Mixture

Pour the custard mixture through a fine mesh sieve into a large measuring cup or bowl to ensure a smooth texture.

Prepare the Ramekins

Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a baking dish. Pour the custard mixture into each ramekin, filling them about 3/4 full.

Create a Water Bath

Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This helps the custard cook evenly.

Bake

Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let them cool in the water bath for 10 minutes.

Chill

Once cooled, remove the ramekins from the water bath and let them cool completely on a wire rack. Cover and refrigerate for at least 2 hours or overnight.

Add Sugar

Once the custards are chilled, sprinkle about 1/2 tablespoon of granulated sugar evenly over the top of each custard.

Caramelize

Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden-brown crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

Let Rest

Allow the caramelized sugar to cool for a minute before serving. This will create a crunchy top.

Enjoy

Serve immediately and enjoy your homemade crème brûlée!