Creme Brulee

Ingredients

• 2 cups Heavy Cream
• 1 Vanilla Bean
• 6 Egg Yolks
• 1/2 cup Granulated Sugar
• 1/8 teaspoon Pinch of Salt
• 1 teaspoon Vanilla Extract
• 4 tablespoons Turbinado Sugar
• 1/2 teaspoon Optional: Lemon Zest

Instructions

1. 1

   Preheat oven to 325°F (160°C). Place four ramekins in a baking dish.

2. 2

   Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine the heavy cream, vanilla bean seeds, and the vanilla bean pod. Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes.

3. 3

   In a bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened.

4. 4

   Remove the vanilla bean pod from the cream. Slowly drizzle the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.

5. 5

   Stir in the vanilla extract and lemon zest if using.

6. 6

   Pour the custard mixture into the ramekins. Carefully pour hot water into the baking dish to come halfway up the sides of the ramekins.

7. 7

   Bake for 30-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.

8. 8

   Remove from the oven and let cool completely in the water bath. Then, refrigerate for at least 2 hours or overnight.

9. 9

   Just before serving, sprinkle 1 tablespoon of turbinado sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, place under a broiler for a few seconds, watching carefully to prevent burning.

10. 10

    Let the caramelized sugar cool slightly before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.