| Prep Time | 15 minutes |
| Cook Time | 40-50 minutes |
| Passive Time | 2 hours |
| Servings |
6 ramekins
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Ingredients
Creme brûlée
- 1 quart heavy cream
- 1 vanilla bean, split and scrapet
- 1/2 cup sugar
- 6 egg yolks
Crunchy sugar top
- 6 tbsp sugar
Ingredients
Creme brûlée
Crunchy sugar top
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|
Instructions
Creme Brûlée
- Heat 2 quarts of water.
- Preheat the oven to 325 degrees Fahrenheit.
- In a medium saucepan, put the cream, vanilla bean and bring to a boil. Remove from heat, cover, and set aside for 15 minutes. Strain the creme into a a medium bowl and take out the vanilla bean.
- In a 2 quart measuring glass, whisk together the egg yolk and sugar. Slowly pour the creme into the egg a little at a time. Pour the mixture into the ramekins.
- Place the ramekins in a baking pan. Pour hot water up to 1 inch into the pan. Bake for about 40 to 50 minutes, until it is set but the center is still jiggly.
- Remove ramekins from the baking pan. Refrigerate for at least 2 hours and up to 3 days.
Crunchy top
- Remove the ramekin from the refrigerator 30 minutes before serving
- Pour 1 tbsp of sugar on each of the ramekin and spread evenly. Using a torch, in a circular motion, melt the sugar until it becomes brown. Let it for 5 minutes before serving so the sugar can harden.
Recipe Notes
Adapted from : Food Network
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