Crème brûlée is the quintessential French dessert, and one of my favorites. After some trial and error, I have perfected my recipe and technique. I hope you enjoy!
- 2 cups heavy cream
- 1/2 vanilla bean
- 3/4 cup sugar, divided in half
- 4 egg yolks
- Sanding sugar
- 4 ramekins
- Large rimmed baking sheet
- Kitchen blowtorch
- Preheat the oven to 325 degrees.
- In a medium saucepan, combine cream and half of sugar. Slice the vanilla bean in half lengthwise and scrape seeds into cream mixture, adding the vanilla bean pod afterwards. Bring to a boil over medium-high heat, stirring intermittently.
- In a medium bowl, combine and whisk the egg yolks and the remaining half of sugar.
- Gradually add the cream mixture to the egg yolk mixture, whisking constantly, until all is combined.
- Arrange the ramekins on the baking sheet and evenly pour the cream mixture into the 4 ramekins. Add warm to hot water to the baking sheet, coming up the sides of the ramekins.
- Bake for 25 minutes, or until the edges have set when gently shaken.
- Remove ramekins from the water and cool for 30 minutes on a rack. Wrap each ramekin with plastic wrap and refridgerate for at least 4 hours.
- To serve, sprinkle a layer sanding sugar on top of each, about 1 tablespoon. Using the blowtorch, caramelize the sugar until it begins to turn brown. Alternatively, place the ramekins on a baking sheet and place directly under the broiler until the sugar begins to caramelize.