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Ingredients
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Crème Brulee Ingredients
Method
Crème Brulee Preparation
- 1
Prepare the Vanilla Cream
In a saucepan, heat the heavy cream and vanilla bean (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
- 3
Combine Mixtures
Remove the vanilla bean from the cream and gradually add the warm cream to the egg yolk mixture, whisking continuously to prevent cooking the eggs.
- 4
Pour into Ramekins
Strain the mixture through a fine-mesh sieve into 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.
- 5
Bake
Bake in a preheated oven at 325°F (160°C) for 30-35 minutes, or until the center is set but still slightly jiggly.
- 6
Cool and Chill
Remove from the oven and let the ramekins cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust.
- 8
Serve with Strawberries
Serve the Crème Brulee with fresh strawberries on the side.
