French Crème Brûlée

Here's a typical French Crème Brûlée recipe.

We recommend you read these recipe instructions thoroughly before you begin, and be sure to note our recipe tips as well.

To prepare the ramekins:

1. Preheat Oven to 325F
2. Pour 4 cups of cream with vanilla bean and scrappings into a sauce pan
3. Use medium heat until boiling
4. Turn off heat and set aside covered for 15 minutes
5. Crack and separate the 6 eggs
6. Place the egg yolks in a bowl and whisk together
7. Continue to stir as you add a 1/2 cup vanilla sugar
8. Open the sauce pan and remove the vanilla bean (and any left over scrapings)
9. Slowly pour the cream into the bowl as you mix
10. Continue to blend together to a smooth mixture

To cook:

1. Layout the ramekins evenly spaced in the baking/roasting pan
2. Pour the mix evenly among all the ramekins
3. Carefully pour hot water into the baking pan so it provides a 1-2 inch water bath around the outside of the ramekins
4. Place the baking pan in the oven
5. Cook for 40-45 minutes
6. To check for readiness, slide or tap the pan, if the surface is mostly firm except the very center it's ready
7. Remove the pan from the oven

To cool:

1. Place the ramekins on a counter to cool for 15 minutes
2. Then place the ramekins in the refrigerator for at least 2 hours

To serve:

1. Remove a ramekin from refrigerator and slide a small knife around the inside wall to loosen the flan from the ramekin
2. Place a plate on top of the ramekin and then flip them both over so the ramekin is upside-down on top of the plate
3. Remove the ramekin
4. Sprinkle a small amount of the remaining 1/2 cup of vanilla sugar evenly over the top
5. Melt the sugar with a small cooking torch
6. Let sit for 5 minutes to cool, then serve