Crème Brûlée Recipe
Make Crème Brûlée Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Finish / Caramelized Top
Equipment (not eaten)
Method
Custard
- 1
- 2
Infuse the cream
Pour the 2 cups heavy cream into a small saucepan. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, then add the pod. Warm the cream over medium heat until it just reaches a gentle simmer (small bubbles at the edge) — do not boil. Remove from heat, cover, and let steep 15 minutes to extract vanilla; if using 1 teaspoon pure vanilla extract, stir it in after the cream is removed from heat and cooled slightly.
- 3
Whisk yolks and sugar
While the cream steeps, place 5 large egg yolks in a medium bowl with 1 tablespoon granulated sugar and a pinch of fine sea salt. Whisk vigorously until the mixture is pale and slightly thickened, about 1–2 minutes.
- 4
Temper the eggs
Remove the vanilla pod from the cream (if used). Slowly pour a few tablespoons of the hot cream into the yolk mixture while whisking constantly to temper the eggs. Continue pouring in a thin stream until about half the cream has been incorporated. This raises the yolk temperature without scrambling.
- 5
Combine and strain
Pour the tempered yolk-cream mixture back into the saucepan with the remaining cream, stirring to combine. For the silkiest texture, strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any cooked egg bits or vanilla pod fragments.
- 6
- 7
Add water bath and bake
Carefully pour hot (not boiling) water into the roasting pan to reach about halfway up the sides of the ramekins (approximately 1 inch / 2.5 cm). Transfer the pan to the preheated oven and bake until the custards are set but still slightly jiggly in the center — about 35–40 minutes. To test, gently shake a ramekin; the center should have a slight wobble like gelatin.
- 8
Cool and chill
Remove the ramekins from the water bath and cool on a rack until they reach room temperature, about 30–45 minutes. Cover with plastic wrap and refrigerate at least 2 hours, ideally 4 hours or overnight, to fully set and chill.
Finish / Caramelized Top
- 9
Prepare sugar topping
When ready to serve, remove the ramekins from the refrigerator. Evenly sprinkle about 1/2 tablespoon of granulated sugar across the surface of each chilled custard, tapping the ramekin to level the sugar into a thin, even layer. Use the remaining sugar if needed to ensure full coverage.
- 10
Caramelize the sugar
Using a kitchen torch: Hold the torch 2–3 inches (5–7 cm) above the sugar and move in a slow circular motion until sugar melts, bubbles, and forms a golden-brown, glassy crust (about 1–2 minutes). Let sit 1–2 minutes so the sugar hardens. Using a broiler: Place the ramekins on a baking sheet and position 4–6 inches (10–15 cm) under the broiler. Broil for 2–4 minutes, watching continuously to avoid burning, rotating as needed for even caramelization. Allow the caramel to cool and harden for 1–2 minutes before serving.
- 11
Serve
Serve immediately after the sugar hardens for the best contrast between the cold custard and warm, crisp caramel top. If not serving right away, the caramel top will soften with time; for best texture serve within 30 minutes of torching.