Creme Brulee

Ingredients

Instructions

1. 1

   Heat the oven to 325°F (165°C). Place 6 ramekins (6 oz) in a large baking dish.

2. 2

   Heat 2 cups of heavy cream in a saucepan over medium-low until just simmering. Split 1 vanilla bean lengthwise, scrape seeds into the cream, add the pod. Steep 15 minutes off heat. Remove the pod.

3. 3

   In a bowl, whisk 6 egg yolks with ⅓ cup sugar until pale and slightly thickened, 2 minutes.

4. 4

   Slowly drizzle the warm cream into the egg yolks, whisking constantly (tempers the eggs). Strain through a fine mesh sieve into a measuring cup with a spout (catches any cooked egg bits).

5. 5

   Divide between the ramekins. Pour hot water around the ramekins until it reaches halfway up the sides (water bath ensures gentle even cooking). Bake 35-40 minutes until just set but still wobbly in the center. Cool, then refrigerate at least 2 hours.

6. 6

   Just before serving: sprinkle 1-2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar — move the flame in slow circles until the sugar melts and turns deep amber. Let cool 1 minute before serving (the sugar crust hardens as it cools).