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Ingredients
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Creme Brûlée
Method
Preparation and Baking
- 1
Prepare the Cream Mixture
In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into another bowl to remove any solids.
- 4
Bake the Custards
Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and fill them with the custard mixture. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for about 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- 5
Chill the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle about 1 teaspoon of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy layer. Allow it to cool for a few minutes before serving.
