Classic Crème Brûlée

Description

Step by Step Instructions

• 1

  Preheat the oven to 350°F.

• 2

  In a medium saucepan, combine the heavy cream, whole milk, vanilla bean seeds, and the vanilla bean pod and seeds.

• 3

  Heat the mixture over medium heat, stirring frequently, until it is just about to boil. Do not let it boil.

• 4

  Once near boiling, reduce the heat to low and remove the saucepan from heat.

• 5

  In a separate medium bowl, whisk together the egg yolks and ½ cup of white sugar until well combined and slightly pale in color.

• 6

  Slowly pour half of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs.

• 7

  Pour in the remaining half of the cream mixture and continue whisking until fully incorporated.

• 8

  Strain the custard mixture through a fine mesh sieve into a clean bowl to remove any solids or cooked egg bits.

• 9

  Place 6 ramekins (approximately 5 ounces each) into a large sheet pan or deep baking dish.

• 10

  Evenly divide the custard mixture among the ramekins, filling each about ¾ full.

• 11

  Carefully pour hot water into the baking pan around the ramekins, filling the pan until the water reaches halfway up the sides of the ramekins.

• 12

  Transfer the entire pan to the middle rack of the oven and bake for 30 minutes, rotating the pan halfway through for even cooking.

• 13

  Check for doneness by gently jiggling the pan—custards should be just set with a slight wobble in the center.

• 14

  Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes.

• 15

  Transfer the cooled ramekins to the refrigerator and chill for at least 2 hours before serving.

• 16

  When ready to serve, sprinkle a thin, even layer of white sugar over the surface of each custard.

• 17

  Using a kitchen torch, carefully caramelize the sugar by moving the flame in small circles until a golden, glassy crust forms.

• 18

  Let the sugar harden for about 1 minute, then serve immediately.