Classic Crème Brûlée

Total time4 hr 55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 cups heavy cream
1 vanilla bean, split lengthwise
5 large pasteurized egg yolks
½ cup granulated sugar, divided
1 pinch fine salt

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6 oz ramekins in a deep roasting pan or baking dish large enough to hold them without touching.
2
Pour the heavy cream into a small saucepan. Scrape the seeds from the vanilla bean into the cream and add the pod. Heat over medium heat until the cream just begins to steam and small bubbles form around the edges, about 4–5 minutes — do not let it boil. Remove from heat and let steep for 10 minutes, then discard the pod.

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