Classic and Elegant Crème Brûlée

Classic and Elegant Crème Brûlée

Ingredients:

2 cups heavy cream
1 vanilla bean (or 1 teaspoon vanilla extract)
5 large egg yolks
1/2 cup granulated sugar
1/4 cup granulated sugar (for caramelizing)

Instructions:

Preheat oven to 325°F (160°C). Place 4-6 ramekins in a large baking dish.
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. If using vanilla extract, add it later.
In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until well combined and pale in color.
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs. If using vanilla extract, add it now.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or the vanilla pod.
Divide the mixture evenly among the ramekins.
Pour hot water into the baking dish around the ramekins, filling it halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or overnight.
Before serving, sprinkle a thin, even layer of the remaining granulated sugar over the top of each custard.
Use a kitchen torch to caramelize the sugar until it is golden and crispy. Alternatively, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
Allow the caramelized sugar to harden for a minute before serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Chilling Time: 2 hours | Total Time: 2 hours 55 minutes
Kcal: 350 kcal | Servings: 4-6 servings