Classic Creme Brulee

Ingredients

• •500 ml Heavy cream
• •1 piece Vanilla bean (or 2 tsp vanilla extract)
• •5 large Egg yolks
• •100 g Granulated sugar (plus extra for topping)
• •0.25 teaspoon Salt
• •1 pinch Nutmeg (freshly grated)

Instructions

1. 1

   Preheat oven to 325Ã'Į™Ã'¢ÃƒÆ’¢š¬ÃƒÆ’…¡ÃƒÆ’'ƒâ€šÃ'šÃ‚°F (160Ã'Į™Ã'¢ÃƒÆ’¢š¬ÃƒÆ’…¡ÃƒÆ’'ƒâ€šÃ'šÃ‚°C). Place six 6-oz ramekins in a deep baking pan.

   💡 The water bath is essential - gentle heat ensures silky texture without curdling.

2. 2

   Split vanilla bean lengthwise, scrape seeds. Add cream, vanilla bean, and seeds to a saucepan. Heat until just simmering, remove from heat, cover, steep 15 minutes.

   💡 Steeping extracts vanilla flavor without boiling (boiling can cause off-flavors).

3. 3

   Whisk egg yolks and sugar until pale and thick, about 3 minutes. Slowly whisk in warm cream (strain to remove vanilla pods). Add salt.

   💡 Temper the eggs slowly - pouring too fast causes scrambling. The mixture should be thin.

4. 4

   Divide custard among ramekins. Pour hot water into pan halfway up ramekins. Bake 40-45 minutes until edges set but centers jiggle.

   💡 The jiggle is key - overbaked custard is rubbery. It continues cooking from residual heat.

5. 5

   Remove from water bath, cool to room temp. Refrigerate at least 2 hours or overnight.

   💡 Cold custard sets properly - this makes the caramel topping easier.

6. 6

   Just before serving, sprinkle 1 tsp sugar on each custard. Use a kitchen torch to caramelize until deep amber. Let rest 1 minute, top with nutmeg.

   💡 The crackling sugar shell is everything - torch moving constantly prevents burning.