Crème Brûlée

I almost always order a crème brûlée when I see it on a dessert menu. If you’re looking for a restaurant-quality dessert that’s relatively easy to execute at home, this is it. If you don’t have a torch, you can caramelize the sugar under a broiler, but be sure to keep a watchful eye!

Crème Brûlée
Ingredients
- ½ cup sugar, plus more for caramelizing
- 1 vanilla bean, halved lengthwise
- 2 cups heavy cream, divided
- ¼ teaspoon kosher salt
- 1 vanilla bean, halved lengthwise
- ¼ teaspoon Mexican vanilla
- 6 large egg yolks, room temperature
Instructions
- Preheat the oven to 300 degrees and bring a large pot of water (or a tea kettle) to a boil.
- Lay a kitchen towel in the bottom of a roasting pan and arrange six 4-5 ounce ramekins on the towel, making sure they are level.
- Add the sugar to a small saucepan.
- Using a paring knife, scrape the vanilla bean seeds out of the pod and add to the saucepan.
- Using your hands, massage the vanilla into the sugar to help separate the seeds.
- Add 1 cup of the cream, salt, vanilla extract and the vanilla bean halves to the saucepan and stir to combine.
- Bring to a simmer over medium-high heat, stirring to dissolve the sugar
- Remove from the heat and set aside; steep for 15 minutes.
- Meanwhile, in a medium-sized bowl, whisk the yolks and remaining cream until well combined.
- While whisking, add the steeped cream mixture to the egg mixture.
- Using a fine masher strainer, strain the mixture into a 2 cup measuring cup.
- Divide the mixture evenly amongst the ramekins, filling each to just below the rim.
- Carefully transfer the pan to the oven and pour the boiling water into the pan to ⅔ the height of the ramekins being careful not to get any water into the ramekins.
- Bake until the centers reach 170-175 degrees on an instant read thermometer, or until just barely set, for about 40 minutes. (They should jiggle when you move them, but not slosh.)
- Using a fish spatula, transfer the ramekins to a cooling rack and let sit for 2 hours, until room temperature.
- Cover tightly with plastic wrap, making sure the plastic doesn’t touch the surface of the custard, and refrigerate for at least 4 hours or up to 48 hours before serving.
- Just prior to serving, remove plastic and gently blot any condensation with a paper towel.
- Sprinkle each with an even, thin layer of sugar.
- Using a kitchen torch, caramelize the sugar; serve immediately.
Notes
Using a tea towel will help the ramekins from sliding which will help the custard from sloshing!