Classic Creme Brulee

Preheat oven to 325 F. In a medium saucepan, heat the cream and vanilla bean* until the mix simmers. If you are using vanilla extract instead of the bean, whisk it into the egg and sugar mixture (don’t heat it with the cream). Once the cream comes to a simmer remove pan from heat and let sit for 10 minutes.

In a bowl whisk together the sugar and yolks (and vanilla extract if using) until they are a pale yellow.

If you used a vanilla bean, pour the cream mixture through a sieve into a bowl (to remove the solids). Whisk the warm cream into the egg mixture and pour into six 8-ounce custard dishes or ramekins (* see note below about the ramekins).

Line the bottom of a large baking dish with a towel. Place the ramekins or custard dishes in the baking dish. Pour boiling water into the baking dish so the level of water reaches half way up the ramekins (the water should also fully cover the towel).

Bake for 30 minutes or until custard is firm but still wiggles. Remove dish from the oven and remove the ramekins from the water. Put them into the refrigerator and allow them to chill for at least one hour.

Top each with an even layer of turbinado sugar and use a kitchen torch to caramelize the sugar. Alternately, you can caramelize the sugar under a broiler, being careful to not allow the cold custard to warm too much.

* Note: If you’re like me and prefer your creme brulee to have a crunchy caramelized top layer over a cold creamy custard, be sure to use deep ramekins (shallow ramekins will allow the cold custard to get very warm while caramelizing the sugar).

Recipe makes six 8-ounce servings.