Crème Brûlée by Alton Brown

Name: Crème Brûlée by Alton Brown
Yield: 6 servings
Ingredients: 1 quart heavy cream; 1 vanilla bean, split and scraped; 1 cup vanilla sugar, divided; 6 large egg yolks; 2 quarts hot water

5 ingredients•14 steps•6 servings

Alton Brown

1
Preheat the oven to 325°F.
2
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
3
Remove from the heat, cover and allow to sit for 15 minutes.
4
Remove the vanilla bean and reserve for another use.
5
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.
6
Add the cream a little at a time, stirring continually.
7
Pour the liquid into 6 (7-8 oz) ramekins.
8
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.
9
Bake just until the crème brûlée is set, but still trembling in the center, approximately 40-45 minutes.
10
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
11
Remove the crème brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
12
Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
13
Using a torch, melt the sugar and form a crispy top.
14
Allow the crème brûlée to sit for at least 5 minutes before serving.