Classic Crème Brûlée

This sinfully good Crème Brûlée is decadent and luscious!


1 vanilla pod, split lengthwise and scraped
5 egg yolks
500 ml whipping cream (35%)
1/2 cup sugar
Sugar, for finishing


Preheat oven to 325 degrees F.

Heat water to simmering for water bath for baking the custards. Set aside.

Add cream, vanilla seeds and pod to saucepan. Heat cream over medium heat until it comes just to a simmer.

Meanwhile, whisk yolks and sugar in a medium bowl until blended. Gradually whisk in the hot cream mixture. Strain the mixture into a large measuring cup. Divide evenly among 4 oval crème brûlée dishes (6-inches wide and 1-inch deep).

Transfer the 4 dishes to a large roasting pan. Place in middle rack in oven. Carefully pour hot water into the roasting pan to come halfway up the sides of the dishes. (Be careful not to get any water into the custard.)

Bake the custards until almost set in the centre when the pans are gently shaken, about 20 minutes.

Let stand in water bath for 5 minutes more until custard is set, covered with foil. Carefully remove from water bath. Cool custards at room temperature, about 30 minutes.

Cover and chill to completely set, about 3 to 4 hours before serving.

To serve, sprinkle 1 to 1 1/2 tbsp. sugar evenly over each custard. Working with one dish at a time, hold a blowtorch so that the flame is about 2-inches above the surface of the custard. Direct the flame so that the sugar melts and caramelizes evenly. (Keep the flame moving so the sugar doesn’t burn.) Alternatively, if you do not have a blowtorch, brown sugar under broiler.

Variation: Use 6-ounce ramekins and increase the cooking time to 30 to 35 minutes.

Yield: 4 servings.