Crème Brûlée Recipe

Prepare the Vanilla Cream

In a medium saucepan, combine 2 cups of heavy cream and 1 cup of granulated sugar. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream mixture, adding the pod as well. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Whisk Egg Yolks

In a separate bowl, whisk together the 5 large egg yolks until they are well combined and slightly thickened.

Combine Mixtures

Once the cream mixture is hot, remove it from the heat. Gradually pour the hot cream mixture into the egg yolks while whisking continuously to temper the yolks and prevent curdling.

Strain the Mixture

Strain the mixture through a fine-mesh sieve into a large bowl or measuring cup to remove any lumps and the vanilla bean pod.

Preheat the Oven

Preheat your oven to 325°F (160°C).

Prepare Ramekins

Place 6 ramekins in a large baking dish. Pour the custard mixture evenly into the ramekins, filling them to about three-quarters full.

Water Bath

Carefully pour hot water into the baking dish around the ramekins to create a water bath. The water should come about halfway up the sides of the ramekins.

Bake the Custards

Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Cool and 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 Caramelizing

When ready to serve, sprinkle a thin layer of 2 tablespoons of granulated sugar evenly over the top of each chilled custard.

Caramelize the Sugar

Using a kitchen torch, carefully caramelize the sugar until it is melted and bubbling, creating a crispy top. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

Let Cool

Allow the caramelized sugar to cool for a minute or two until it hardens before serving.