Ingredients (for 4 servings):

  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise (or 1 teaspoon pure vanilla extract)
  • 4 large egg yolks
  • 1/2 cup granulated sugar, plus extra for caramelizing the top

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a saucepan, combine the heavy cream and the vanilla bean (or vanilla extract). Heat over medium heat until it begins to simmer. Remove from heat and let it steep for about 15 minutes.
  3. In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
  4. Remove the vanilla bean from the cream and scrape the seeds into the cream. Discard the bean pod.
  5. Gradually whisk the warm cream into the egg yolk mixture, stirring continuously.
  6. Strain the custard mixture through a fine-mesh sieve into a pouring jug.
  7. Place ramekins in a baking dish and fill them with the custard mixture.
  8. Create a water bath by pouring boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
  9. Bake in the preheated oven for about 35-40 minutes or until the custard is set but still slightly jiggly in the center.
  10. Remove the ramekins from the water bath, allow them to cool, and refrigerate for at least 2 hours or until chilled.
  11. When ready to serve, sprinkle a thin layer of granulated sugar evenly over the custard. Use a kitchen torch to caramelize the sugar until it turns golden and forms a crispy top.
  12. Allow the sugar to harden for a minute or two, then serve your delicious Crème Brûlée.