Crème Brulee Of The Day Recipe

Preparation and Cooking

1. 1

   Preheat the Oven

   Preheat your oven to 325°F (160°C).

2. 2

   Infuse the Cream

   In a medium saucepan, combine the heavy cream and split vanilla bean (scrape out the seeds and add them along with the pod). Heat over medium heat until it just begins to simmer, then remove from heat and let it steep for 15 minutes.

3. 3

   Prepare Egg Mixture

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.

4. 4

   Combine Ingredients

   Gradually pour the warm cream into the egg mixture while continuously whisking to temper the eggs. Make sure to remove the vanilla bean pod and discard it before combining.

5. 5

   Strain the Mixture

   Pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled egg bits.

6. 6

   Fill Ramekins

   Place 6 ramekins in a baking dish. Pour the custard into the ramekins evenly.

7. 7

   Bake the Custard

   Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes or until the custard is just set but still jiggly in the center.

8. 8

   Cool Down

   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.

9. 9

   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 is golden and crispy. Alternatively, you can place them under a broiler for a few minutes.

10. 10

    Serve

    Allow the crème brûlée to sit for a minute after caramelizing the sugar, then serve immediately and enjoy!