Creme Brulee Recipe

DESSERTS

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine the heavy cream and granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture, then add the whole bean pod as well.

2. 2

   Heat the Cream Mixture

   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves completely. Remove from heat and let it cool for 10 minutes.

3. 3

   Whisk Egg Yolks

   In a large mixing bowl, whisk the egg yolks and a pinch of salt until they become pale and slightly thickened.

4. 4

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolks, whisking continuously to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve into a large measuring cup to remove the vanilla pod and any coagulated egg.

5. 5

   Prepare Ramekins

   Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and fill them with the custard mixture, leaving a little space at the top.

6. 6

   Bake the Custards

   Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

7. 7

   Cool and Refrigerate

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

8. 8

   Caramelize the Top

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. If you don't have a torch, you can place them under a broiler for a few minutes, watching carefully to avoid burning.

9. 9

   Serve

   Let the caramelized sugar cool for a minute before adding a dollop of whipped cream on top and serving immediately.