Crème Brûlée Recipe
Creamy baked custard with a brittle top of melted sugar.
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Ingredients
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Custard
Topping
Method
Custard Preparation
- 1
Prepare the Cream
In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat over medium heat until it just begins to simmer, then remove from heat and let it steep for 15-20 minutes.
- 2
Mix Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick, about 2-3 minutes.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Add a pinch of salt and mix until well combined.
- 4
Strain the Custard
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any coagulated bits.
Baking
- 5
- 6
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 7
Bake the Custards
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let cool in the water bath for 10 minutes, then remove the ramekins and refrigerate for at least 2 hours (or overnight).
Caramelizing Sugar
- 8
Prepare for Caramelizing
Once the custards are chilled, sprinkle a thin, even layer of granulated sugar over the top of each custard.
- 9
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy crust. Alternatively, place under a broiler for about 2-3 minutes, watching closely to prevent burning.
Serving
- 10
Serve
Let the crème brûlée sit for a minute or two to allow the sugar to harden. Serve immediately and enjoy!