James Peterson

Crème Brûlée

Preparation info
  • Makes

    Six

    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

For crème brûlée, a vanilla bean is infused in the hot cream and each custard is finished with a layer of crunchy caramel.

Ingredients

  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise, or 2 teaspoons

Method

Preheat the oven to 300°F. Pour the cream into a saucepan. If you are using the vanilla bean, add the halves to the pan. Place over medium heat and bring to a simmer. Meanwhile, in a bowl, whisk together the egg yolks and ½