Crème Brûlee Recipe
vanilla bean custard, caramelized sugar
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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
Prepare the Cream Mixture
In a saucepan, combine heavy cream and split vanilla bean (scraped seeds and pod). Heat over medium until just simmering, then remove from heat and let steep for 15 minutes.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large bowl or measuring cup to remove any lumps.
Bake in Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is slightly jiggly.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Before serving, sprinkle about 1 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust.
Serve
Let the caramelized tops cool for a minute before serving. Enjoy your crème brûlée!