Creme Brulee Recipe

Directions

1. 1

   Prepare the Oven

   Preheat your oven to 325°F (160°C).

2. 2

   Heat the Cream

   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract and a pinch of salt.

3. 3

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly pale.

4. 4

   Combine Mixtures

   Slowly pour the hot cream into the yolk mixture while whisking continuously to temper the eggs. Make sure not to cook the eggs.

5. 5

   Strain the Mixture

   Strain the mixture through a fine mesh sieve into another bowl to remove any cooked egg bits.

6. 6

   Pour into Ramekins

   Divide the custard mixture evenly among ramekins.

7. 7

   Bake the Custard

   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 custard is set but still slightly jiggly in the center.

8. 8

   Cool and Refrigerate

   Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until well chilled.

9. 9

   Caramelize the Sugar

   Sprinkle an even layer of granulated sugar over the top of each chilled custard. Using a kitchen torch, caramelize the sugar until it melts and turns golden brown. If you don't have a torch, you can place the ramekins under the broiler for a few minutes, but watch them closely.

10. 10

    Serve

    Let the caramelized sugar harden for a minute before serving. Enjoy your classic crème brûlée!