Creme Brulee Recipe

Directions

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat over medium heat until it just begins to simmer. Once simmering, remove from heat and let it steep for about 15 minutes.

2. 2

   Whisk 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, about 2-3 minutes.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling. Once combined, strain the mixture through a fine-mesh sieve to remove the vanilla pod and any cooked egg bits.

4. 4

   Bake the Custards

   Preheat your oven to 325°F (160°C). Pour the custard mixture into 4 to 6 ramekins and place them in a baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

5. 5

   Chill the Custards

   Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight for best results.

6. 6

   Caramelize the Sugar Topping

   Before serving, sprinkle a thin layer of brown sugar over each custard. Using a kitchen torch, caramelize the sugar until it is melted and bubbly. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

7. 7

   Serve

   Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade crème brûlée!