Creme Brulee

Ingredients

• 2 cups heavy cream
• 1 vanilla bean pod
• 5 egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar for topping

Instructions

1. Preheat oven to 325°F (165°C).
2. Heat heavy cream with vanilla bean pod in a saucepan until it just begins to steam. Remove from heat and let steep for 15 minutes.
3. Whisk egg yolks with 1/2 cup sugar until pale and thick, approximately 2 minutes.
4. Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.
5. Strain the custard through a fine-mesh sieve to remove any lumps or vanilla bean pieces.
6. Pour custard into ramekins, filling to about 1/2 inch from the top.
7. Place ramekins in a water bath (bain-marie) with hot water reaching halfway up the sides of the dishes.
8. Bake for 20-25 minutes until the edges are set but the center still jiggles slightly when gently shaken.
9. Remove from oven and refrigerate for at least 4 hours, preferably overnight.
10. Before serving, sprinkle 1 teaspoon of sugar evenly over each custard.
11. Use a torch to caramelize the sugar until golden brown and crispy.

Notes

• Use a kitchen torch for best caramelization results; keep the flame moving to avoid burning.
• Temper eggs slowly to prevent curdling when combining with hot cream.
• Custards can be made up to 2 days ahead; caramelize sugar just before serving.
• Ramekins should be oven-safe ceramic or glass, typically 4-6 ounces each.
• The center should jiggle like gelatin when done; do not overbake or custard will be rubbery.
• Let caramelized sugar cool for 1-2 minutes before serving to allow it to harden completely.