Crème Brûlée Recipe

Directions

1. 1

   Prepare the Cream Mixture

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

2. 2

   Whisk Egg Yolks

   In a 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

   Gradually add the warm cream mixture to the egg yolk mixture, stirring constantly to prevent curdling. Remove the vanilla bean pod.

4. 4

   Bake the Custards

   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 until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, until set but still slightly jiggly in the center.

5. 5

   Cool and Chill

   Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, broil in the oven for about 1-2 minutes, watching carefully to prevent burning.