Vanilla Creme Brulee Recipe

Prep Time: 10 Minutes

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Preheat oven to 350°F.
In a medium, heavy bottomed saucepan, heat the heavy cream until it just begins to simmer.
In a medium bowl, whisk together the yolks, sugar and vanilla until it is a light lemon color (about 2-3 minutes).
When cream has started to simmer, remove from heat.
Slowly pour a little of the cream mixture into the egg mixture, whisking constantly. Gradually keep adding the cream and whisking until the two are combined.
Divided the custard mixture into ramekins and place them in a baking dish.
Without getting water into the custard, pour hot tap water into the baking dish until it is ¾ of the way up the side of the ramekins.
Bake for 30 minutes or until set.
Allow dishes to cool enough to handle then remove the ramekins from the water.
Cool for another 20 minutes then refrigerate for 4 hours or overnight.
To serve, sprinkle granulated or turbinado sugar on top of the set custard and “brulé” with a kitchen torch until the sugar bubbles and browns. Serve immediately.
You can place the sugared custards on a sheet pan and place them under a preheated broiler if you do not have a torch. You will need to refrigerate them for about 5-10 minutes after broiling.

You can make these in advance and keep them refrigerated. Just save steps 11 & 12 until you are ready to serve.

Preheat oven to 350°F.
In a medium, heavy bottomed saucepan, heat the heavy cream until it just begins to simmer.
In a medium bowl, whisk together the yolks, sugar and vanilla until it is a light lemon color (about 2-3 minutes).
When cream has started to simmer, remove from heat.
Slowly pour a little of the cream mixture into the egg mixture, whisking constantly. Gradually keep adding the cream and whisking until the two are combined.
Divided the custard mixture into ramekins and place them in a baking dish.
Without getting water into the custard, pour hot tap water into the baking dish until it is ¾ of the way up the side of the ramekins.
Bake for 30 minutes or until set.
Allow dishes to cool enough to handle then remove the ramekins from the water.
Cool for another 20 minutes then refrigerate for 4 hours or overnight.
To serve, sprinkle granulated or turbinado sugar on top of the set custard and “brulé” with a kitchen torch until the sugar bubbles and browns. Serve immediately.
You can place the sugared custards on a sheet pan and place them under a preheated broiler if you do not have a torch. You will need to refrigerate them for about 5-10 minutes after broiling.