In a medium saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat the mixture over medium heat until it just begins to simmer, then remove from heat. Let it steep for about 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk together the large egg yolks and 1 cup of granulated sugar until the mixture becomes pale and thick.

Whisk the Egg Yolks

Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the eggs. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any coagulated bits.

Combine Mixtures

Preheat the oven to 325°F (160°C). Place six ramekins in a baking dish and fill each ramekin with the crème brûlée mixture. Pour hot water into the baking dish around the ramekins, creating a water bath.

Fill the Ramekins

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight.

Bake

Once the crème brûlée is chilled, evenly sprinkle about 1 tablespoon of granulated sugar over the surface of each ramekin.

Prepare for Caramelization

Using a kitchen torch, carefully melt the sugar until it forms a golden crust. If you do not have a torch, place the ramekins under the broiler for 1-2 minutes, keeping a close eye to prevent burning.

Caramelize the Sugar

Allow the sugar topping to cool and harden for a couple of minutes before serving. Enjoy your homemade crème brûlée!

Serve

heavy cream

vanilla bean

large egg yolks

granulated sugar

Crème Brûlée

Make Crème Brûlée Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Crème Brûlée Recipe

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