Instructions
🎙️ Cook with voice coach- Preheat oven to 275°F (135°C).
- Combine heavy cream, granulated sugar, and split and scraped Tahitian vanilla beans in a saucepan. Heat over low heat, stirring occasionally, until just simmering. Do not boil.
- Remove from heat and let steep for 60 minutes to infuse vanilla flavor.
- Whisk egg yolks and Fleur de Sel in a separate bowl.
- Temper the egg yolks by slowly drizzling about 1/2 cup of the warm cream mixture into the yolks while whisking constantly.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Stir to combine.
- Strain the custard through a fine-mesh sieve lined with cheesecloth.
- Pour the custard into six ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Ensure the water level is consistent.
- Bake for 75-90 minutes, or until the custard is just set. The center should still have a slight wobble.
- Remove from the oven and let cool completely in the water bath. Refrigerate for at least 24 hours.
- Before serving, sprinkle each creme brulee with an even layer of Demerara sugar.
- Using a kitchen torch, caramelize the sugar until golden brown and brittle. Rotate the ramekin for even caramelization.
Nutrition per serving
Calories
250
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