How to Make Creme Brûlée

Creme brûlée is a rich and decadent dessert that is surprisingly easy to make. There's a little planning necessary, but anyone can easily master this delicious treat.

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1
Get your ingredients together

Get your ingredients together

2
Preheat oven to 325.

Preheat oven to 325.

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3
Split the vanilla bean lengthwise

Split the vanilla bean lengthwise

4
Using the back of the knife, not the blade, scrape all of the seeds out

Using the back of the knife, not the blade, scrape all of the seeds out

5
Put the cream in a saucepan over medium-high heat. Add the vanilla bean and seeds to the cream. Bring to a boil, then remove from heat, cover, and let steep for 15 minutes.

Put the cream in a saucepan over medium-high heat. Add the vanilla bean and seeds to the cream. Bring to a boil, then remove from heat, cover, and let steep for 15 minutes.

6
In a bowl, whisk the egg yolks and sugar together until pale yellow.

In a bowl, whisk the egg yolks and sugar together until pale yellow.

7
Removing the bean from the cream. Whisk a little of the cream into the yolk mixture. Slowly add the rest of the cream, whisking constantly.

Removing the bean from the cream. Whisk a little of the cream into the yolk mixture. Slowly add the rest of the cream, whisking constantly.

8
Pour the mix into ramekins or other small oven-safe dishes. Place the ramekins into a large roasting or cake pan.

Pour the mix into ramekins or other small oven-safe dishes. Place the ramekins into a large roasting or cake pan.

9
Fill the roasting pan about half way with water.

Fill the roasting pan about half way with water.

10
Bake for 40-45 minutes, or until mostly firm. Remove from the roasting pan and refrigerate overnight.

Bake for 40-45 minutes, or until mostly firm. Remove from the roasting pan and refrigerate overnight.

11
Add about 1 tablespoon of sugar to each ramekin.

Add about 1 tablespoon of sugar to each ramekin.

12
Shake gently to distribute the sugar evenly.

Shake gently to distribute the sugar evenly.

13
Using a kitchen torch, caramelize the sugar. Place back in the refrigerator for 10-15 minutes so the sugar will set.

Using a kitchen torch, caramelize the sugar. Place back in the refrigerator for 10-15 minutes so the sugar will set.

14
Garnish with berries and mint leaves.

Garnish with berries and mint leaves.

Ingredients

1 Quart Heavy cream
1 Vanilla bean
6 Egg yolks
1 Cup Sugar, divided
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