Crème Brûlée Recipe

Infuse the Cream

In a medium saucepan, pour in 2 cups of heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod to the saucepan as well. Heat over medium heat until the cream is hot but not boiling. Remove from heat and let it steep for 15 minutes.

Mix Egg Yolks and Sugar

In a mixing bowl, whisk together 5 large egg yolks, 1 tablespoon of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Combine Cream and Egg Mixture

Remove the vanilla pod from the cream. Gradually pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs. Continue whisking until well combined.

Strain the Mixture

Pour the custard mixture through a fine-mesh sieve into another bowl to remove any lumps or bits of cooked egg.

Prepare Ramekins

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

Create a Water Bath

Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.

Bake

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

Chill

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight.

Prepare for Caramelization

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 melt the sugar until it is golden brown and bubbling. If you do not have a torch, place the ramekins under a broiler for about 2-3 minutes, watching closely to avoid burning.