Creme Brulee Recipe

Place the cream, vanilla bean and its pulp into a medium saucepan set over mediumhigh heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Wow! I sooo happy I decided to try this. I am not sure how those who have been making creme br for years couldn get this one right. Restuarant creme br are a firmer because they have probably been prepped days before. With that being said, my husband LOVED this! He is so picky when it comes to creme br He travels with his job and has the chance to eat at tons of upscale restaurants and visit more information is very hard to p,ease. However, he was highly impressed with creme br skills ;. I only did the half recipe because of the comments mentioning how much it came out to be. I also did not make the vanilla sugar recipe with vanilla bean. I used vanilla extract instead of vanilla bean. I also made the top extra thick. Soooo good!

Horrendous recipe please do not trust the good reviews. The proportion of egg yolk to milk is completely wrong for traditional creme brulee. This produced a very milkly, bland, frothy, palecolored creme brulee with the wrong texture (is definitely runnier than traditional and lacks flavor. So disappointed. what a waste of ingredients.

As someone who has made countless creme brulee, I should have known better before trying this recipe and stuck to my 78 egg yolks per 2 cups cream ratio, which creates the BEST creme brulee ever. Skip this recipe and use The Joy of Cooking or Julia Child