This recipe comes from Alton Brown Food Network
- 1 Quart Heavy Cream (Heavy Whipping Cream is fine)
- 1 Vanilla Bean, split and scraped
- 1 Cup Vanilla Sugar, divided
- 6 Large Egg Yolks
- Blackberries or Raspberries (optional)
- Preheat oven to 325° F
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
- Remove from the heat, cover and allow to sit for 15 minutes.
- Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together egg yolks and 1/2 cup sugar until well blended and it just starts to lighten in color.
- Add the cream a little at a time, stirring continually.
- Pour the liquid into 6 to 8 ramekins.
- Place the ramekins into a large cake pan or roasting pan then pour enough hot water (but not boiling water) into the pan to come halfway up the sides of the ramekins.
- Bake just until the creme brûlée is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Browning the top:
- Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- If you are using berries roll them in some vanilla sugar. Ideally enough for 2 to 3 berries per ramekin.
- Add about 2 tsp of vanilla sugar to each ramekin, and evenly spread out.
- Using a torch, melt the sugar and form a crispy top.
- Allow the creme brûlée to sit for at least 5 minutes before serving.
- Add berries rolled in sugar to top prior to serving.
My favorite ramekins: Cordon Bleu Ramekin Set.
Ramekins and torch: Starter Set.
*This post may include affiliate links.