Creme Brulee Recipe
INGREDIENTS:
6 large egg yolks
1 vanilla bean or 1 teaspoon vanilla extract
1 cup powdered sugar
3 cups heavy cream
1/2 cup granulated sugar
DIRECTIONS:
I preheat the oven to 300°F and bring water to a boil. I place 6 (6-ounce) ramekins in a roasting pan or a metal 9×13-inch baking pan.
I prepare the creme brulee custard mixture. In a medium bowl, I place the egg yolks. If using a vanilla bean, I split it lengthwise, scrape out the seeds, and add them to the bowl. I whisk the egg yolks, add powdered sugar and a pinch of salt, and whisk until uniform. I drizzle in the cream, whisking to lighten the mixture, then add the rest of the cream and whisk.
I strain the custard mixture into a spouted container, pouring it through a fine-mesh strainer into a pitcher or liquid measuring cup. I add vanilla extract if not using a vanilla bean.
I divide the custard between the baking cups, filling them close to the edge.
I add boiling water to the baking pan. I place the baking dish in the preheated oven and pour boiling water into the pan around the ramekins, being careful not to splash water into them.
I bake the creme brulee for 45 to 60 minutes, depending on the depth of the ramekins. The custard should be wobbly but not liquid in the center.
I remove the creme brulees from the water bath and let them cool. Using tongs, I transfer them to a baking sheet. After cooling for 5 minutes, I refrigerate them for at least 30 minutes before serving.
I prepare the creme brulees for brulee. When ready to make the sugar crust, I take the ramekins out, dab the tops with paper towels, and evenly sprinkle them with granulated sugar. I shake the ramekins to distribute the sugar evenly and tap out any excess sugar.
I brulee the creme brulees with the broiler. I arrange a rack in the highest position, place the ramekins on it, and turn on the broiler. I broil for 5 to 10 minutes, rotating them frequently until golden brown and bubbling.