Ingredients:

  • 3 cups (720 ml) Heavy Cream
  • 1 Vanilla Bean, split lengthwise and seeds scraped (or 1 tablespoon vanilla extract)
  • 6 Large Egg Yolks (about 100g)
  • ½ cup (100g) Granulated Sugar
  • ⅛ teaspoon (less than 1g) Pinch of Salt
  • 6 tablespoons (1 tbsp per serving; approximately 72g total) Granulated Sugar

Instructions:

  1. Heat heavy cream and vanilla bean (and seeds) in a saucepan over medium heat. Bring just to a simmer, then remove from heat and let steep for 30 minutes. (If using vanilla extract, add it after heating.)
  2. In a bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
  3. Gradually whisk a small amount of the warm cream mixture into the egg yolk mixture to temper it (prevent curdling).
  4. Slowly pour the tempered egg yolk mixture into the remaining warm cream, whisking constantly. Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher.
  5. Preheat oven to 325°F (160°C). Place ramekins in a baking dish.
  6. Pour custard mixture into ramekins. Carefully pour hot water into the baking dish, coming halfway up the sides of the ramekins.
  7. Bake for 30-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
  8. Remove ramekins from the water bath and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, preferably overnight.
  9. Just before serving, sprinkle each custard evenly with 1 tablespoon of granulated sugar.
  10. Using a kitchen torch, melt the sugar in a circular motion until it’s caramelized and golden brown. If using the broiler, place ramekins on a baking sheet and broil for 1-2 minutes, watching carefully to prevent burning.
  11. Let the caramelized sugar crust cool and harden slightly before serving. Crack and enjoy this delicious creme brulee recipe!