Crème Brûlée



  • 6 egg yolks
  • 1/3 cup granulated white sugar
  • 2 cups heavy cream or half and half
  • 1 vanilla bean (split and scraped)
  • 1 teaspoon of white sugar (to caramelize the top)



1) Preheat the oven to 325 degrees F.

2) Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.  Take out the vanilla bean.

3) In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended. Add the cream from step one a little at a time, stirring continually.

4) Pour the liquid into 6 ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

5) Bake for 40-45 minutes, until the middle is set.

6) Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.

7) Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.  Put 1 teaspoon of sugar and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.


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