Crème Brûlée Recipe

Crème Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine heavy cream and the seeds from the vanilla bean (scrape out the seeds and add them along with the pod). Heat over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.

2. 2

   Whisk Egg Yolks

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

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking continuously to avoid cooking the eggs.

4. 4

   Bake the Custards

   Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly wobbly in the center.

5. 5

   Chill

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

6. 6

   Caramelize the Sugar

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

7. 7

   Serve

   Let the crème brûlée sit for a minute to harden the sugar crust. Top with assorted seasonal berries and serve immediately.