2 cups (500ml) heavy cream
1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
5 large egg yolks
1/2 cup (100g) granulated sugar, plus extra for caramelizing
In a saucepan, heat the heavy cream and vanilla bean (or vanilla extract) over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
In a mixing bowl, whisk together the egg yolks and sugar until well combined. Remove the vanilla bean from the cream. Slowly pour the infused cream into the egg yolk mixture, stirring continuously. Strain the mixture through a fine-mesh sieve to remove any solids and achieve a smooth custard.
Pour the custard into ramekins, distributing it evenly.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for about 30 minutes or until the custard is set around the edges but slightly jiggly in the center.
Remove from the oven and let the crème brûlée cool to room temperature.
Then, refrigerate for at least 2 hours or overnight.
Before serving, sprinkle a thin, even layer of sugar on top of each custard.
Use a kitchen torch to caramelize the sugar until it forms a golden crust.
Allow the sugar to harden for a minute, then serve your delicious French Crème Brûlée and enjoy!
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INGREDIENTS