With a caramelized topping and custardy filling, a creme brulee recipe will always bring an air of elegance to any dessert menu.
Instructions
1
Create the custard mixture
2
Preheat the oven to 325°F. In a small saucepan, heat the cream until bubbles form around the sides of the pan. Remove it from heat just after the bubbles form to prevent burning. In a large bowl, whisk the egg yolks and sugar until they're blended but not foamy. Slowly stir in the hot cream, then stir in the vanilla. Editor's Tip: Make sure you're using the right type of whisk, like a flat whisk, which works best for custards and roux.
3
Bake the custard
4
Place eight 6-ounce broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour the egg mixture into the ramekins. Place the pan on the oven rack and add very hot water to the pan. The water should reach to within 1/2 inch of the top of the ramekins. Bake until the centers are just set (the egg mixture will jiggle), 25 to 30 minutes. Immediately remove the ramekins from the water bath and transfer them to a wire rack. Cool them for 10 minutes, then refrigerate them until they're cold.
5
Top with brown sugar and broil
6
Place the ramekins on a baking sheet and let them stand at room temperature for 15 minutes. Preheat the broiler. Sprinkle each custard evenly with 1 to 2 teaspoons of brown sugar. Broil the custards 8 inches from the heat until the sugar caramelizes, four to seven minutes.
