Daily Créme Brûlée Recipe

Directions for Daily Crème Brûlée

1. 1

   Prepare the Cream Base

   In a saucepan, combine heavy cream, granulated sugar, and the vanilla bean (split and scraped). Heat over medium heat until just simmering. Remove from heat and let it steep for 15 minutes.

2. 2

   Mix the Egg Yolks

   In a bowl, whisk together the egg yolks until they become pale. Slowly add the warm cream mixture to the egg yolks, whisking continuously to prevent curdling.

3. 3

   Bake the Crème Brûlée

   Preheat the oven to 325°F (160°C). Pour the 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 set but slightly wobbly in the center.

4. 4

   Chill the Crème Brûlée

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

5. 5

   Caramelize the Sugar

   When ready to serve, sprinkle a thin layer of brown sugar over each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy crust. Let it cool for a minute before serving.

6. 6

   Whip the Cream

   In a mixing bowl, whip the cream until soft peaks form. Serve a dollop of whipped cream on top of each crème brûlée.