Crème Brûlée

Name: Crème Brûlée
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 1/4 cups (560 ml) 35% cream; 1 vanilla bean, split lengthwise and seeds scraped; 5 egg yolks; 1/4 cup (55 g) sugar, plus more for caramelizing

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Preparation 15 min
Cooking 45 min
Servings 4

Featured in the book Ma cuisine week-end Book (French Version)

Vegetarian
Nut-free
Gluten-free

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Ingredients

- 2 1/4 cups (560 ml) 35% cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 5 egg yolks
- 1/4 cup (55 g) sugar, plus more for caramelizing

Preparation

- With the rack in the middle position, preheat the oven to 325°F (165°C). Place four ¾ cup (180 ml) crème brûlée dishes or ramekins in a baking dish.
- In a saucepan over medium heat, heat the cream for 5 minutes with the vanilla, without boiling.
- In a bowl, whisk together the egg yolks and half (1/4 cup/55 g) of the sugar. Whisk in the hot cream. Pour the mixture into the ramekins. Pour hot water into the baking dish ¾ up the sides of the ramekins.
- Bake for 40 minutes. Remove the ramekins from the baking dish. Let cool, cover and refrigerate for 4 hours or until completely cooled.
- Sprinkle the crème brûlées with the remaining sugar and caramelize with a crème brûlée iron or a kitchen torch. You can also caramelize the crème brûlée under the broiler in the oven. Serve immediately.

Personal Note

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