Crème Brûlée Recipe
Indulge in our classic Crème Brûlée, a sumptuous custard dessert that boasts a velvety vanilla base, perfectly complemented by a rich, caramelized sugar crust. Each spoonful offers a delightful contrast between the creamy interior and the satisfying crack of the topping, making it a truly irresistible treat that melts in your mouth.
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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
Prepare the Vanilla Cream
Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod as well and let it steep for about 15 minutes. Remove from heat.
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Combine Mixtures
Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into another bowl to ensure smoothness.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Caramelize the Sugar
When ready to serve, sprinkle about 1 tablespoon of turbinado sugar evenly over each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. Allow it to cool for a minute before serving.