Vanilla Crème Brûlée Recipe
Make Vanilla Crème Brûlée Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Finishing / Caramelizing
Method
Custard
- 1
- 2
Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. If using a vanilla bean, split it lengthwise and scrape seeds into the cream, then add the pod. Heat over medium until just below a simmer (small bubbles form at the edges) and steam rises, about 5–7 minutes. Do not boil. Remove from heat and let steep 15 minutes for stronger vanilla flavor; if using vanilla extract, do not add now—add to the custard later.
- 3
Whisk egg yolks and sugar
While the cream steeps, whisk together the egg yolks, 3/4 cup granulated sugar, and salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.
- 4
Temper eggs
Remove the vanilla pod from the cream (if used). Slowly pour about 1/2 cup of the warm cream into the yolk mixture while whisking constantly to temper the yolks. Continue adding the cream in a slow, steady stream while whisking until fully combined.
- 5
Add vanilla extract (if used)
If you are using vanilla extract instead of a bean, stir 1 teaspoon vanilla extract into the tempered custard now.
- 6
Strain and fill ramekins
Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and the vanilla pod remnants. Divide the custard evenly among the prepared ramekins (about 4–5 ounces per ramekin).
- 7
Prepare water bath and bake
Place the baking dish with ramekins in the oven rack, then carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins (about 1 inch). Bake at 325°F (160°C) until the custards are set but still slightly wobbly in the center, about 30–40 minutes depending on ramekin size. Start checking at 25–30 minutes.
- 8
Cool and chill
Carefully remove the ramekins from the water bath and cool to room temperature on a wire rack. Once cooled, refrigerate uncovered for at least 2 hours and up to 3 days to fully set.
Finishing / Caramelizing
- 9
Add sugar and torch
When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each chilled custard (use the measured sugar for torching). Tilt and tap the ramekin to distribute the sugar into a thin, even layer.
- 10
Caramelize sugar
Using a culinary torch, hold the flame about 2–3 inches from the sugar and move the flame in small circles until the sugar melts, bubbles, and forms an even amber-brown crust, about 1–2 minutes. Allow the caramel to cool for 1–2 minutes to harden. If you don't have a torch, place ramekins under a very hot broiler set about 2–3 inches from the heat for 3–5 minutes, watching carefully to prevent burning.
- 11
Serve
Serve immediately so the crackly caramel contrasts with the creamy custard. Leftover crème brûlée can be kept refrigerated (without caramelizing) for up to 3 days; caramelize just before serving.
