Classic Crème Brûlée

Classic Crème Brûlée ingredients

• 2 cups heavy cream
• 1 vanilla bean
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 pinch of salt
• 4 tbsp turbinado or raw sugar

How to make Classic Crème Brûlée

1. Preheat your oven to 325°F (160°C). Arrange four 4-ounce ramekins in a large baking dish with high sides, ensuring they are evenly spaced. Bring a kettle of water to a boil for the water bath.
2. In a medium saucepan, combine the 2 cups heavy cream. Split the vanilla bean lengthwise with a sharp knife, scrape out the seeds, and add both the pod and seeds to the cream. Heat the mixture over medium heat until it just begins to simmer around the edges, then remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.
3. In a large bowl, whisk together the 6 large egg yolks, 1/2 cup granulated sugar, and a pinch of salt until the mixture is pale yellow and slightly thickened, about 2-3 minutes. Make sure the sugar is fully dissolved.
4. Remove the vanilla bean pod from the cream. Slowly temper the hot cream into the egg yolk mixture by whisking continuously with one hand while slowly pouring the cream with the other. This prevents the eggs from scrambling.
5. Pour the custard mixture through a fine-mesh sieve into a clean bowl or a large measuring cup with a spout. This step removes any potential scrambled egg bits and ensures a perfectly smooth custard.
6. Carefully pour the strained custard evenly into the prepared ramekins. Place the baking dish into the oven, then carefully pour the hot water from the kettle into the baking dish, until it reaches about halfway up the sides of the ramekins. This water bath helps the custards cook gently and evenly.
7. Bake for 35-45 minutes, or until the edges of the custards are set but the centers still jiggle slightly when gently shaken. Carefully remove the baking dish from the oven, then transfer the ramekins to a wire rack to cool completely at room temperature.
8. Once cooled, cover the ramekins loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.
9. Just before serving, sprinkle 1 tablespoon of turbinado or raw sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until it melts, bubbles, and turns a rich amber color. Let the caramel harden for a minute or two, then serve immediately with its signature crackling top.

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