Classic Crème Brulee

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   In a medium saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it sit for 15 minutes to infuse the vanilla flavor.

3. 3

   In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick.

4. 4

   Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

5. 5

   Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean and any cooked egg bits.

6. 6

   Divide the custard mixture evenly among 6 ramekins.

7. 7

   Place the ramekins in a large baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.

8. 8

   Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.

9. 9

   Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.

10. 10

    Before serving, sprinkle an even layer of brown sugar on top of each custard.

11. 11

    Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

12. 12

    Allow the caramelized sugar to cool and harden for a few minutes before serving.