Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it steep for about 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks, 1 cup of granulated sugar, and a pinch of salt until well combined and slightly pale.

3. 3

   Combine Mixtures

   Slowly add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any coagulated egg.

4. 4

   Bake the Custards

   Preheat your oven to 325°F (160°C). Pour the custard mixture into 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. Bake for 30-35 minutes or until set but still slightly jiggly in the center.

5. 5

   Chill the Custards

   Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate them for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Using a kitchen torch, caramelize the sugar until it is golden and bubbly. Let it cool for a minute before serving.