Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Custard

   In a saucepan, heat the heavy cream and scrape the seeds from the vanilla bean into the cream. Add the vanilla pod and bring to a simmer over medium heat.

2. 2

   Mix Egg Yolks and Sugar

   In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.

3. 3

   Combine Mixtures

   Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Remove the vanilla pod.

4. 4

   Strain the Custard

   Strain the custard through a fine-mesh sieve into a measuring cup or bowl to remove any lumps.

5. 5

   Bake the Custards

   Preheat the oven to 325°F (160°C). Divide the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for about 30-35 minutes until the edges are set but the centers still jiggle slightly.

6. 6

   Chill the Custards

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

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you don't have a torch, broil them in the oven for a few minutes, watching closely.

8. 8

   Serve

   Garnish with fresh fruit and mint leaves before serving.