Creme Brulee Recipe

How to make it

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• Preheat oven to 300 F.
• If using vanilla bean, split in half lengthwise and scrape the seeds into the cream. Add the POD to cream also.
• Heat the cream in a saucepan with the vanilla until steam rises. Cover the pan, turn off heat and let steep for 10-15 minutes. If using vanilla extract, just heat the cream.
• Use a whisk or electric mixer to beat the yolks and ½ cup of sugar together until pale yellow and fairly thick.
• Remove the vanilla bean from the cream and slowly add the cream to the yolks, stirring the entire time.
• If you are using the vanilla extract, add it now.
• Pour the custard into a 1 quart oven proof glass, porcelain, pottery, or enameled baking dish OR into 4 individual 6 ounce cups or ramekins.
• Set the dish or the cups into a baking dish and pour hot water in until one inch from top of the dish or cups.
• Bake until the mixture just sets – it should wobble a little in the middle – about 25-30 minutes for the cups, longer if you are baking in a dish. Use your judgment; cream sets faster than milk.
• Remove custard from the oven and cool then cover with plastic wrap and chill.
• Just before ready to serve, place a rack as close to the broiler as the height of your dish or cups allow and turn on the broiler.
• Sprinkle the top with the other ½ cup of sugar.
• Broil, watching carefully and turning the dish or cups as needed; when the sugar bubbles and browns it is ready. To brown the top with a propane torch, simply heat it with the flame until the sugar bubbles.
• Let it sit for a few minutes before serving.