Vanilla Creme Brulee

Prep Time: 30 minutes

Bake Time: 40 bake minutes & 4+ hours cool time

Yield: 4 servings

Equipment:

hand mixer
bowl
oven with broiler
saucepan
large baking-dish
four 6-oz ramekins

Ingredients

2 cups heavy or light cream (or half-and-half)
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/8 teaspoon salt
5 egg yolks
1/2 cup granulated sugar, plus more for topping

Preparation

Step 1

Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt; cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)

Step 2

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream into this mixture, then pour sugar-egg mixture into cream and stir.

Step 3

Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the ramekins.

Step 4

Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.

Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard!

Step 5

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.

Step 6

Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within 2 hours.