Creme Brulee

  • Level: Easy
  • Total: 3 hr 32 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 12 min
  • Yield: 6 servings
Share This Recipe

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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.