Crème Brulée Recipe
Rich custard topped with a layer of caramelized sugar; flavors vary
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Ingredients
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Custard Base
Method
Preparation & Baking
Prepare the Cream
In a saucepan, heat the heavy cream and the split vanilla bean (scrape the seeds into the cream) over medium heat until it just starts to simmer. Remove from heat and let it steep for about 15 minutes.
Mix Egg Yolks and Sugar
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
Slowly pour the warm cream into the egg yolk mixture while whisking constantly to temper the yolks. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.
Bake
Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. Carefully place in the oven and bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Cool and Refrigerate
Remove from the oven and let the ramekins cool in the water bath for about 10 minutes. Then remove them from the water and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden crust. Let it sit for a minute to harden.