St. Elmo Creme Brulee Recipe

Instructions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream and half of the granulated sugar. Split the Madagascar vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Heat the mixture over medium heat until it just begins to simmer, then remove from heat and let it steep for 15 minutes.

2. 2

   Whisk Egg Yolks

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

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream mixture and slowly whisk the warm cream into the egg yolk mixture to temper the eggs. Do this gradually to avoid cooking the eggs.

4. 4

   Bake the Custards

   Preheat the oven to 325°F (160°C). Pour the custard mixture into individual ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until the edges are set but the centers are still slightly jiggly.

5. 5

   Cool and Refrigerate

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

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Let it cool for a minute to harden.