How To Make Creme Brulee

Steps

1. Preheat oven to 325°F. Combine the heavy cream and vanilla bean in a saucepan over medium-high heat. Bring to a boil and then remove from heat. Let cool for 15 minutes and remove the vanilla bean pod, if used.

2. Whisk together the egg yolks and ¼ cup sugar until smooth. (Reserve the remaining sugar.) Gradually pour the sugary egg mixture into the warm cream. Whisk to combine. Place 6-8 oven-proof individual serving dishes in a sturdy oven-safe pan next to the stove and ladle the cream mixture into them, distributing it evenly between the dishes.

3. Place the pan of filled dishes on the middle oven rack, and carefully pour water into the pan around the dishes to about halfway up the sides of each dish. Bake for 40 minutes. Carefully remove the very hot pan of water and custard from the oven and let cool for 10 minutes before transferring the creme brulee dishes to the refrigerator to chill. Refrigerate at least 2 hours and as long as 3 days.

4. When ready to caramelize, set the dishes on a heat resistant surface and let them warm for about 30 minutes. Sprinkle each dish with about ½ tablespoon of sugar and then use a kitchen torch to caramelize the sugar. Chill the finished creme brûlée once again until ready to serve.

5. Kitchen Tip: A good caramelizing technique is to go over the top of the dish until most of the sugar has melted, then let that cool while you repeat with the other dishes. Then finish each dish with a second torching.  Don't be afraid of slightly burning the tops, make sure you get the sugar good and bubbling. (If you do not have a kitchen torch and don't plan to purchase one, follow the tips below for caramelizing the top with the broiler in the oven.)