Creme Brulee Recipe

Instructions

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream and granulated sugar over medium heat. Cut the vanilla bean in half, scrape out the seeds, and add both the seeds and the pod to the cream mixture. Stir occasionally until the sugar dissolves and the mixture is hot, but not boiling. Remove from heat and let it steep for 15 minutes.

2. 2

   Whisk the Egg Yolks

   In a mixing bowl, whisk together the egg yolks and a pinch of salt until they are pale and thick.

3. 3

   Combine Mixtures

   Gradually pour the warm cream mixture into the egg yolks while whisking continuously to prevent curdling. Once combined, strain the mixture through a fine mesh sieve to remove the vanilla pod and any cooked bits.

4. 4

   Bake the Custard

   Preheat the oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

5. 5

   Cool and Refrigerate

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

6. 6

   Caramelize the Sugar

   Sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

7. 7

   Serve

   Let the crème brûlée sit for a minute to allow the sugar crust to harden, then serve immediately.