Creme Brulee
So creamy and delicious
Ingredients
- 2 cups heavy cream
- ½ vanilla bean, split and scraped
- ¼ cup sugar, extra for caramelizing before serving
- 3 egg yolks
- 1 dash sea salt
Instructions
- Preheat the oven to 325 degrees.
- In a medium saucepan, add the cream, vanilla bean and its pulp over medium-high heat and bring to a boil.
- Once the cream has boiled and the vanilla aromas are filling your kitchen, remove from the heat and allow to sit for 15 minutes.
- Meanwhile, in a medium bowl, whisk together ¼ cup sugar and the egg yolks until well blended.
- Add the cream a little at a time, whisking continually.
- Pour the custard into 4 ramekins.
- Place the ramekins into a cake pan, roasting pan or casserole dish and pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake just until the creme brulee is set (still trembling in the center), approximately 45 minutes.
- Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 4 days.
- Remove the creme brulee from the refrigerator for at least 15 minutes prior to browning the sugar on top. Add a thin layer of sugar to your custards and using a torch, melt the sugar and form a crispy top.
- Place the creme brulee back into the refrigerator to form the crispy top.
- Once set, remove again from the refrigerator and enjoy and cheers!
