Ingredients:
For the Custard:
- 2 cups heavy cream
- 1 vanilla bean pod (or 1 tablespoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- A pinch of salt
For the Caramelized Sugar Topping:
- 1/4 cup granulated sugar
- Additional granulated sugar for sprinkling on top
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (163°C). Place a large, shallow baking dish inside the oven and fill it with about an inch of hot water. This will create a water bath for baking the custards.
2. Prepare the Custard:
- Pour the heavy cream into a saucepan. If you’re using a vanilla bean pod, slice it in half lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. If you’re using vanilla extract, skip this step.
- Heat the cream over medium heat until it’s hot but not boiling. Remove it from the heat, cover it, and let it steep for about 10 minutes to infuse the vanilla flavor. If you used a vanilla pod, remove it at this point.
3. Mix Egg Yolks:
- In a separate bowl, whisk the egg yolks with the granulated sugar and a pinch of salt until the mixture is smooth and pale in color.
4. Combine Cream and Egg Mixture:
- Slowly pour the vanilla-infused hot cream into the egg mixture, whisking continuously to avoid curdling. If you used vanilla extract, add it at this stage.
5. Strain the Mixture:
- Strain the custard mixture through a fine-mesh sieve into a large pitcher or a bowl. This step helps remove any curdled bits or solids.
6. Prepare Ramekins:
- Place 6-8 ramekins (the number depends on their size) in a large roasting pan. You can also use shallow, wide ramekins or other oven-safe dishes.
7. Fill the Ramekins:
- Carefully pour the custard mixture into the ramekins, dividing it evenly among them.
8. Bake the Custards:
- Place the roasting pan with the filled ramekins into the preheated oven, inside the water bath. Bake for about 30-40 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
9. Chill the Custards:
- Remove the custards from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours or overnight to allow them to fully set.
10. Caramelize the Sugar Topping:
- Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. You can use a kitchen torch to caramelize the sugar until it’s golden brown and forms a crisp, caramelized crust. If you don’t have a torch, you can place the ramekins under the broiler for a minute or two, watching carefully to prevent burning.
11. Serve:
- Allow the caramelized sugar to cool and harden for a few minutes, and then serve your homemade Crème Brûlée.
Crème Brûlée is best enjoyed on the same day it’s caramelized for the perfect balance of creamy custard and crisp, caramelized sugar. Enjoy your delightful dessert!