Creme Brulee Recipe

Prepare the Oven

Preheat your oven to 325°F (160°C).

Infuse the Cream

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

Mix Egg Yolks and Sugar

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

Combine Mixtures

Slowly pour the warm espresso-cream mixture into the egg yolk mixture, whisking continuously to prevent curdling. Once fully combined, strain the mixture through a fine-mesh sieve to remove any solids.

Bake the Custards

Divide the custard mixture among 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 about 30-35 minutes, or until the custards are set but still slightly wobbly in the center.

Cool and Chill

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

Caramelize the Sugar

Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Allow to cool for a minute before serving.