Ingredients
Scale
- 2 cups heavy cream
- 1 vanilla bean pod, split and scraped (or 1 tsp pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for caramelizing
Instructions
- Preheat oven to 325°F (160°C). Place six ramekins in a baking dish.
- In a medium saucepan, heat heavy cream and vanilla bean pod over medium heat until just simmering. Remove from heat, cover, and let it steep for 15 minutes.
- In a mixing bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.
- Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly until well combined. Strain through a fine-mesh sieve into a large measuring cup or bowl with a spout.
- Divide custard mixture evenly among ramekins. Fill baking dish with hot water halfway up sides of ramekins to create a water bath.
- Bake for 30-35 minutes, or until custards are set around edges but still slightly jiggly in center.
- Remove ramekins from water bath and cool to room temperature. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize sugar until golden brown and bubbly, or place under broiler for a few minutes.
- Let caramelized sugar harden for a minute before serving. Garnish with berries or mint if desired. Enjoy Classic Crème Brûlée!