Creme Brulee Recipe

Instructions

1. 1

   Prepare the Cream

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

2. 2

   Whisk Egg Yolks

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

3. 3

   Combine Mixtures

   Remove the vanilla bean from the cream and scrape the seeds into the mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.

4. 4

   Bake

   Preheat the oven to 325°F (160°C). Divide the 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

   Cool and Chill

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

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. If you don’t have a torch, place them under a broiler for a few minutes.

7. 7

   Serve

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