Creme Brulee Of The Day Recipe
Chef's Daily Selection of Seasonal Creme Brulee
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Topping Ingredients
Method
Preparation of Custard
- 1
Infuse Cream
In a medium saucepan, combine 2 cups of heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until it starts to simmer, then remove from heat. Let it steep for 15 minutes.
- 2
Whisk Yolks and Sugar
In a mixing bowl, whisk together 6 egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Make sure to remove the vanilla bean pod before combining.
- 4
Strain Custard
Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids and ensure a smooth texture.
Baking
- 5
- 6
Fill Ramekins
Pour the custard mixture evenly into the prepared ramekins, filling each one to about three-quarters full.
- 7
Bake
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center still slightly jiggles when shaken.
- 8
Cool
Remove the ramekins from the water bath and allow to cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
Finishing Touches
- 9
Caramelize Sugar
Before serving, sprinkle 2 tablespoons of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Allow it to cool for a minute.
- 10
Add Toppings
Top the caramelized crème brûlée with 1 cup of seasonal fruit topping, such as fresh berries or citrus zest for added flavor and decoration.