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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
- 1
Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream and the scraped seeds from the vanilla bean over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into another bowl to remove any solids.
- 5
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 baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until set around the edges but still slightly wobbly in the center.
- 6
Chill the Custards
Remove the ramekins from the water bath and allow to cool to room temperature. Cover them with plastic wrap and refrigerate for at least 4 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of turbinado sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is melted and bubbly. Let it sit for a minute to harden.
- 8
Serve with Grilled Fruit
Serve the crème brûlée with grilled fruit on the side for an added touch of sweetness and flavor.
