I’ve loved creme brulee from the moment I first tried it many moons ago. It’s still a classic dessert, even though it’s been around for ages. I  just made a batch last weekend and it gave us a treat to enjoy throughout the week. Always try and buy the freshest and best vanilla beans that you can – don’t skimp on this ingredient; it’s what really brings this dessert home in a big way.

Classic Creme Brulee Recipe

• 2 1/2 cups heavy (whipping) cream
• 1 whole vanilla bean, seeds, and pulp scraped out but reserve all of it, including the pod
• Pinch of salt
• 15 tablespoons pure cane sugar, divided into thirds
• 5 large egg yolks
• Hot water

Preheat oven to 325

• Have a fine-mesh sieve over a heat-proof bowl ready, to strain your cream mixture after you’ve cooked it.
• Also, have a large roasting pan ready – you’re going to add the hot water to the roasting pan, in which you’ll place your ramekins of creme brulee.
• Fill a 2-quart saucepan with water and bring to boil. (this is for the hot water bath you’re going to create)
• Meanwhile, in a medium saucepan, combine the heavy cream, vanilla seeds, pulp and pod, pinch of salt, and 5 tablespoons of sugar. Bring to a boil, stirring well to dissolve the salt and sugar.
• While the cream is coming to a boil, get your egg mixture ready: combine the egg yolks and 5 tablespoons of sugar in a medium bowl. Whisk well.
• When the cream has reached a boil, remove it from the heat.
• Pour the cream mixture through the fine-mesh sieve you’ve placed over a heat-proof bowl.
• Using a ladle or large spoon, scoop a bit of the cream mixture and add it to the egg mixture, whisking constantly.
• Repeat with another ladle-full.
• Repeat.
• Repeat again.
• Slowly add the remaining cream mixture and whisk to blend.
• Doing this slowly keeps the hot cream from actually cooking (aka scrambling) the eggs. Always err on the cautious side when adding the hot cream – slower is better than faster.
• Carefully fill your ramekins with the mixture.
• Add your boiling 2 quarts of water to the roasting pan. Gently place your ramekins in the water. Place the prepared pan full of filled ramekins in the oven.
• Bake for 40-45 minutes, until the edges are well set but the centers are still jiggly.
• Remove from oven and remove ramekins from the water bath. Let cool to room temperature for 30 minutes and then chill at least 3 hours or up to 3 days.
• Immediately before serving, sprinkle the top of each dessert with a thin, even layer with about a tablespoon of sugar. Using a small kitchen blowtorch (or place under the broiler) caramelize the sugar.

It’s a beautiful thing, isn’t it?

I use 5-6 oz. ramekins, so if you’re using smaller ones, the cooking time will be less, as will the amount of sugar you sprinkle on each of them. If you want, feel free to add a few sliced strawberries on top, or some raspberries, blueberries or blackberries. You can also replace the vanilla bean with a couple of teaspoons of ground dark coffee, preferably espresso, for coffee creme brulee. Of course, there are hundreds of variations of this classic…don’t be afraid to play with your food!