Classic French custard with a caramelized sugar crust.

Ingredients

  • 4 cups heavy whipping cream
  • 1 vanilla bean (or vanilla extract)
  • pinch of salt
  • 3/4 cup of sugar
  • 8 large egg yolks
  • 1/2 cup brown sugar

Steps

  1. Preheat oven to 300 and have a pot of boiling water ready.
  2. Line the bottom of a 2" deep cake pan with a kitchen towel.
  3. In a saucepan over medium heat, combine cream, sugar and salt.
  4. Cook, stirring constantly until steam rises.
  5. In a bowl, beat egg yolks.
  6. Pour hot cream mixture a little at a time into the hot egg yolks, stirring constantly.
  7. Strain mixture through a fine-mesh sieve set over a bowl to remove any cooked egg bits.
  8. Divide among 6-oz ramekins or custard cups filling 3/4 full.
  9. Place cups in cake pan on towel.
  10. Place pan in oven and then pour boiling water to fill pan halfway up sides of ramekins.
  11. Bake until knife inserted halfway between center and rim comes out clean, 25-30 min (170-175 degrees in center).
  12. Center should jiggle just a bit, it will set up the rest of the way when it cools.
  13. Remove from water bath and let cool.
  14. Refrigerate 2-3 hr, but best overnight.
  15. Sprinkle 2 tsp brown sugar evenly over surface of each cup.
  16. Place ramekins 4" under broiler and broil till sugar melts and just browns hardened or use torch.

Notes

  • Microwave version: Make half a recipe in a 4 cup glass measuring cup and cook in the microwave slowly until mixture starts to steam or thickens just a bit and covers the back of a spoon. Don’t overcook or it’ll separate and curdle.
  • The creme brulee will cook more evenly when ramekins are not in direct contact with the pan.