In a saucepan, heat the heavy cream and split vanilla bean over medium heat. Bring to a simmer, then remove from heat and let it steep for 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale.

Mix Egg Yolks

Remove the vanilla bean from the cream mixture and slowly pour the warm cream into the egg yolk mixture, whisking constantly to avoid curdling.

Combine Mixtures

Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

Chill the Custards

Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust.

Caramelize the Sugar

Garnish with seasonal fruit before serving. Enjoy your delicious Crème Brûlée!

Serve with Fruit

heavy cream

vanilla bean

egg yolks

granulated sugar

salt

seasonal fruit

brown sugar

Crème Brûlée

Make Crème Brûlée Recipe in just 2h . seasonal fruit

Crème Brûlée Recipe

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