Crème Brulée Recipe

Crème Brulée Directions

1. 1

   Prepare the Cream Mixture

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

2. 2

   Mix Egg Yolks and Sugar

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

3. 3

   Combine and Strain

   Slowly add the warm cream mixture to the egg yolk mixture, whisking continuously. Strain the mixture through a fine sieve into a large measuring cup to remove the vanilla bean and any coagulated egg.

4. 4

   Pour into Ramekins

   Preheat your oven to 325°F (165°C). Pour the custard into individual ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

5. 5

   Bake

   Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.

6. 6

   Brûlée the Top

   Once chilled, sprinkle an even layer of brown sugar on 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 broil them in the oven for a few minutes, watching closely to prevent burning.

7. 7

   Serve

   Let the crème brûlée sit for a few minutes to harden the sugar crust. Serve with fresh berries on the side.