Crème Brulée Recipe
Vanilla bean custard with caramelized sugar.
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Ingredients
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Ingredients
Method
Directions
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat the mixture over medium heat until it's just about to boil. Remove from heat and let it steep for 15 minutes.
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale in color.
Combine and Strain
After the cream has steeped, remove the vanilla bean pod and slowly pour the warm cream into the egg yolk mixture while whisking continuously to temper the eggs. Strain the mixture through a fine-mesh sieve into another bowl to remove any curdled bits.
Bake
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Once chilled, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it's golden and crispy. If you don’t have a torch, you can broil them in the oven for a few minutes, watching carefully to prevent burning.
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your homemade crème brûlée!