Crème Brûlée

Classic French Vanilla Crème Brûlée

Ingredients:

2 cups heavy cream

1 vanilla bean (or 1 tsp vanilla extract)

5 large egg yolks

1/2 cup granulated sugar (plus extra for topping)

Directions:

Prepare the Vanilla Cream Base: Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream and vanilla bean (if using) over medium heat until it just begins to simmer. Remove from heat and let it sit for 10 minutes to infuse the vanilla flavor. If using a vanilla bean, remove it and scrape the seeds back into the cream.

Whisk the Yolks and Sugar: In a bowl, whisk the egg yolks and sugar together until thick and pale. Gradually add the warm cream to the egg mixture, whisking constantly to combine without cooking the eggs.

Bake the Crème Brûlée: Divide the mixture among 4 ramekins and place them in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes, until the edges are set but the center is slightly jiggly. Remove from the oven and cool, then refrigerate for at least 2 hours (or overnight).

Caramelize the Sugar Topping: Sprinkle a thin, even layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it’s golden brown and crisp. Let it sit for a minute to harden before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour (plus chilling time)

Kcal: 400 kcal per serving | Servings: 4 servings

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