Recipe courtesy of
Total:
3 hr 32 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 1/2 cups heavy cream
  • 1 vanilla bean
  • 8 egg yolks
  • 3 generous tablespoons granulated sugar
  • Approximately 6 tablespoons Demerara or granulated brown sugar

Directions

Put a pie dish of about 8-inches in diameter in the freezer for at least 20 minutes. Half-fill the sink with cold water. This is just a precaution in case the custard looks as if it's about to split, in which case you should plunge the pan into the water and whisk the custard. I'm not saying it will - with so many egg yolks in the rich cream, it thickens quickly and easily enough - but I always feel better if I've done this. 

Put the cream and vanilla bean into a saucepan and bring to the boiling point, but do not let boil. Beat the eggs and sugar together in a bowl, and, still beating, pour the flavored cream over it, bean and all. Rinse and dry the pan and pour the custard mix back in. Cook over medium heat (or low, if you're scared) until the custard thickens, whisking almost constantly: about 10 to 12 minutes should do it. You do not want this to be a good, voluptuous creme, so don't err on the side of runny caution. Remember, you've got your sinkful of cold water to plunge the pan into should it really look as if it's about to split. 

When the cream's thick enough, take out the vanilla bean, retrieve the pie dish and pour the creme into the severely chilled container. Leave to cool, then put in the refrigerator until truly cold. Sprinkle with Demerara sugar, spoonful by spoonful, and burn with a blowtorch until you have a blistered tortoiseshell covering on top. 

dPut back in the refrigerator if you want, but remember to take it out a good 20 minutes before serving. At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Alton Brown

Kelvin's Signature Creme Brulee

Chicory Coffee Creme Brulee

Recipe courtesy of Emeril Lagasse

Tahitian Vanilla Creme Brulee

Sweet Potato Creme Brulee

Creme Brulee Cookie

Chocolate Creme Brulee

Tofu Creme Brulee

Pumpkin Cardamom Creme Brulee

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c