Ingredients
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1 quart (4 cups) Heavy cream
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1 split and scraped (or 1 tablespoon vanilla extract) Vanilla bean
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8 large egg yolks
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2/3 cup, plus extra for caramelizing Granulated sugar
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Pinch of salt
Directions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Place six 6-ounce ramekins in a large baking dish or roasting pan.
- Prepare the Cream Mixture: In a medium saucepan, combine the heavy cream and the scraped vanilla bean seeds (and the bean pod if using) over medium heat. Bring the mixture to a gentle simmer, then remove it from the heat and let it sit for about 15 minutes to infuse the cream with vanilla flavor. If you’re using vanilla extract instead, don’t add it now.
- Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and pinch of salt until well combined and slightly thickened.
- Combine Cream and Egg Mixtures: After the cream has infused, slowly pour it into the egg mixture while whisking continuously. This helps temper the eggs and prevents them from scrambling. If you used a vanilla bean pod, remove it from the cream mixture before pouring.
- Strain the Mixture: Strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Prepare the Ramekins: Divide the custard evenly among the ramekins placed in the baking dish.
- Bake the Crème Brûlée: Pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins. Carefully transfer the baking dish to the preheated oven and bake for about 40-45 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
- Chill the Crème Brûlée: Remove the ramekins from the water bath and let them cool to room temperature. Then cover them with plastic wrap and refrigerate for at least 2 hours, or until they are thoroughly chilled and set.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, you can place the ramekins under the broiler for 1-2 minutes until the sugar caramelizes.
- Serve: Allow the Crème Brûlée to sit for a minute or two to allow the caramelized sugar to harden, then serve immediately.
Enjoy your delicious homemade Crème Brûlée!
