Crème Brûlée
Ingredients
  • 4 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup granulated sugar, divided
  • 8 large egg yolks
  • 2 cups hot water
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Steps
  1. Preheat oven to 300 degrees F.
  2. In a medium saucepan, heat cream, vanilla bean and its pulp over medium heat until it just begins to boil.
  3. Remove from heat and let cool slightly.
  4. In a medium bowl, whisk together 1/2 cup sugar and egg yolks until well blended.
  5. Gradually add the warm cream mixture to the egg yolk mixture, stirring constantly.
  6. Pour into 8 (6-ounce) ramekins or custard cups.
  7. Place the ramekins in a large baking pan; pour hot water into the pan to come halfway up the sides of the ramekins.
  8. Bake for 40 minutes or until centers are set but still trembling.
  9. Remove from oven and let cool for 1 hour. Refrigerate for at least 2 hours or overnight before serving.
  10. When ready to serve, sprinkle remaining sugar over custards. Using a kitchen torch, melt sugar until golden brown.
Tags
dessert
custard
crème brûlée
French dessert
baked custard
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