Crème Brûlée Recipe

Preparation Steps

1. 1

   Preheat Oven

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

2. 2

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream, 1 cup of granulated sugar, and the vanilla bean (split and scraped). Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it steep for 15 minutes.

3. 3

   Mix the Egg Yolks

   In a bowl, whisk the egg yolks and a pinch of salt together until well combined.

4. 4

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolks, stirring constantly to prevent curdling. Remove the vanilla bean pod.

5. 5

   Strain the Mixture

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

6. 6

   Prepare Ramekins

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

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 about 40-45 minutes or until the custard is set but still slightly jiggly in the center.

8. 8

   Cool the Custard

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

9. 9

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of granulated sugar (about 1 tablespoon) on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can broil them in the oven for 1-2 minutes, watching closely to avoid burning.

10. 10

    Serve

    Allow the crème brûlée to cool for a minute after caramelizing the sugar. Serve immediately and enjoy!