Crème Brûlée Recipe
A rich custard topped with a browned sugar crust.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Cream
In a saucepan, heat the heavy cream over medium heat until it begins to steam. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod to the pan. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture while whisking continuously to temper the eggs.
- 4
Bake the Custards
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly wobbly in the center.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each chilled custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust. If you do not have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 7
Serve
Allow the caramelized sugar to cool for a minute, then serve immediately and enjoy!
