Recipes : Creme Brulee : Food Network

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Creme Brulee
Recipe courtesy Alton Brown, 2005

Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Instructions
Preheat the oven to 325 degrees 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 1/2 cup sugar and the egg yolks 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 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour
enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the
creme brulee 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.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on
top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5
minutes before serving.