Classic Crème Brûlée Recipe

Scribbled Underline

4 cups (952 ml) heavy cream, chilled cup (133.33 g) granulated sugar Pinch of table salt 1 vanilla bean, halved lengthwise 12 egg yolk 8-12 teaspoons (8 teaspoons) turbinado or Demerara sugar


White Scribbled Underline

– Adjust oven rack to lower-middle position and heat oven to 300 degrees F.

Combine 2 cups of the cream, the sugar, and salt in medium saucepan; with a paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to a boil over medium heat.

stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors. 

Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel.  

Bring kettle or large saucepan of water to boil over high heat.