Making vanilla creme brulee from scratch is a seamless, 5-step process:
Warm the Cream - First, heat 2 cups of heavy cream in a saucepan. Stir the cream frequently until it almost reaches a simmer, then add vanilla extract and remove from heat.
Combine – In a separate bowl, whisk together the egg yolks with sugar and salt. Slowly stream the hot cream into the eggs while continuously whisking, to temper the eggs so that they don’t scramble.
Strain – Next, strain the custard mixture through a fine mesh sieve. This part is optional, but it does help to knock out any bubbles and potential egg bits and ensures the silkiest consistency.
Fill Divide the custard evenly between six ovenproof ramekins or custard cups. Carefully place the ramekins into a 13×9 casserole dish and add boiling hot water to the casserole dish, going halfway up the sides of the ramekins.
Bake – Bake the creme brulee at 300˚F for 30-35 minutes. Finally, transfer the ramekins to a wire rack to cool, then cover and then refrigerate.
Caramelizing the Sugar Topping
Torching is by far our favorite way to caramelize sugar on creme brulee. A small, inexpensive handheld multi-purpose torch does the job. I picked up mine at Home Depot along with a can of butane, as the torches are refillable. Also, a flame-thrower torch borrowed from the garage will also work fine.
Sprinkle Sugar – and swirl over each chilled custard.
Brulee or scorch the top – moving in a sweeping circular pattern until all the sugar has reached a deep amber color.
