Crème brûlée

Ingredients

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup granulated sugar, divided
• 6 large egg yolks
• 2 quarts hot water

Directions

1. Preheat the oven to 325 degrees F.
2. In a medium saucepan, combine the heavy cream, vanilla bean and its pulp. Cook over medium heat until it comes to a simmer. Remove from the heat and let steep for 15 minutes.
3. In a large mixing bowl, whisk together 1/2 cup sugar and the egg yolks. Whisk until lightened in color.
4. Remove the vanilla bean from the cream mixture and slowly add the cream to the egg mixture, whisking constantly to prevent curdling.
5. Pour the mixture into 6 ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
6. Bake for 30 to 35 minutes, or until set but still trembling in the center. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
7. Sprinkle the remaining sugar evenly on top of each crème brûlée. Using a torch, melt the sugar to form a crispy top. Alternatively, put the ramekins under the broiler for 2 minutes. Let the crème brûlée sit for at least 5 minutes before serving.

Serving Suggestions

Serve chilled, with fresh berries or a sprig of mint on top. Crème brûlée pairs well with a cup of coffee or espresso.

Verdict

This classic French dessert is rich, creamy, and decadent. The caramelized sugar on top gives it the perfect crunch. It’s the perfect dessert for a special occasion or a romantic dinner for two.