Créme Brûlée Recipe

Directions

1. 1

   Prepare the Cream

   In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering, then remove from heat and let steep for about 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 smooth and pale.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking to temper the eggs. Make sure to remove the vanilla pod.

4. 4

   Bake the Custards

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

5. 5

   Cool and Refrigerate

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

6. 6

   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 golden and crisp. Alternatively, place the ramekins under a broiler for a few minutes until the sugar melts and caramelizes.

7. 7

   Serve

   Allow the caramelized sugar to cool slightly before serving. Enjoy your Créme Brûlée!