Classic Creme Brulee

By chelyc13

This is my favorite Creme Brulee recipe. I've used it a thousand times. It's quick, easy, and better if it is refrigerated over night.

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 4 large egg yolks
• 1/2 cup plus 1 tblsp sugar
• 1/3 to 1/2 cup white granulated sugar

Preparation

Step 1

Preheat oven to 300.

In a heavy bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium low heat for 15 minutes, stirring to ensure it does not burn, do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.

Meanwhile in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tblsp sugar. Add about half the cream mixture, a little at a time, to the egg mixutre, whisking until well blended. Then pour the egg mixutre into the remaining cream mixture. Stire until completely blended.

Pour the custard into ramekins. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixutre is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.

Sprinkle with sugar and caramelize with a kitchen torch.