Crème Brûlée Recipe

Time2h

Serves6

Make Crème Brûlée Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Heat the Cream
In a medium saucepan, pour in 2 cups of heavy cream and place over medium heat. Stir occasionally until the cream is hot but not boiling, about 5-7 minutes.
2
Prepare the Vanilla
While the cream is heating, split the vanilla bean lengthwise with a sharp knife. Scrape out the seeds using the back of the knife.
3
Infuse the Cream
Add both the scraped vanilla seeds and the vanilla pod to the hot cream. Let it steep for 10 minutes off the heat to infuse the vanilla flavor.

4
Whisk the Egg Yolks
In a mixing bowl, whisk together 5 large egg yolks and 1 cup of granulated sugar until the mixture is pale and slightly thickened, about 3-5 minutes.
5
Combine the Mixtures
Gradually add the hot cream mixture to the egg yolk mixture, whisking continuously to avoid curdling the eggs.

6
Preheat the Oven
Preheat your oven to 325°F (160°C).
7
Strain the Custard
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any cooked egg bits.
8
Pour into Ramekins
Divide the custard mixture evenly among 6 ramekins.
9
Create a Water Bath
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
10
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

11
Cool the Custards
Remove the ramekins from the water bath and allow them to cool at room temperature for about 30 minutes.
12
Refrigerate
Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
13
Caramelize the Sugar
Before serving, sprinkle 1 tablespoon of granulated sugar on each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. If you don’t have a torch, you can place the ramekins under the broiler for 1-2 minutes, watching closely to prevent burning.
14
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your homemade crème brûlée!