Creme Brulee

1. 1

   In a saucepan over low heat, combine cream, vanilla bean and salt and simmer for 5 minutes.

2. 2

   Remove vanilla bean.

3. 3

   In large bowl, combine egg yolks and granulated sugar.

4. 4

   Pour in hot cream and stir mixture gently to combine.

5. 5

   Strain custard into a pitcher and skim off any bubbles.

6. 6

   Preheat oven to 300 degrees.

7. 7

   Place 8 three-quarter-cup ramekins or ceramic custard cups in roasting pan.

8. 8

   Pour custard into ramekins, filling to the rim.

9. 9

   Place roasting pan in oven and carefully pour warm water into pan until it reaches halfway up sides of ramekins.

10. 10

    Cover pan loosely with foil and bake 1 hour and 15 minutes.

11. 11

    Remove ramekins from water bath and cool.

12. 12

    Cover each and refrigerate for at least 3 hours, or as long as 2 days.

13. 13

    When ready to serve, preheat broiler.

14. 14

    Uncover ramekins and place them on baking sheet.

15. 15

    Top each with a thin layer of brown sugar.

16. 16

    Use knife to spread sugar evenly across the custards.

17. 17

    Broil custards about 2 inches from flame for 30 seconds to 2 minutes until sugar is caramelized, watching constantly to make sure it does not burn.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.