Instructions
step 1 Preheat oven to 325°F (160°C). Place 4 ramekins in a large baking dish.
step 2 In a saucepan, heat the heavy cream and vanilla bean (if using) over medium heat just until it begins to simmer, then remove from heat and let steep for 10-15 minutes. If using vanilla extract, add it after heating.
step 3 In a bowl, whisk the egg yolks and 1/2 cup sugar until pale and thick.
step 4 Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
step 5 Strain the mixture through a fine sieve into a pouring jug to remove any solids.
step 6 Divide the custard evenly between the ramekins.
step 7 Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
step 8 Bake for 40-45 minutes, or until the centers are just set but still slightly jiggly.
step 9 Remove ramekins from water bath and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
step 10 Just before serving, sprinkle 1 tablespoon sugar evenly over each custard and caramelize the sugar using a kitchen torch until golden and crisp.
step 11 Let the topping sit for a minute to harden, then garnish with fresh raspberries if desired.
Storage and Reheating Tips
Store un-torched crème brûlée covered in the refrigerator for up to 3 days. For best results, caramelize the sugar topping just before serving. Do not freeze, as the texture of the custard may become grainy.
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