Crème Brûlée Recipe
Soft and creamy vanilla Malagasy crème brûlée
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Ingredients
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Base Ingredients
Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Infuse the Cream
In a saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream and add the pod). Heat over medium until just simmering, then remove from heat and let it steep for 15 minutes.
- 3
Whisk 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.
- 4
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine sieve to remove any solids.
Baking
- 5
- 6
Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 7
Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Finishing Touch
- 8
Caramelize the Sugar
Sprinkle 1/2 tablespoon of granulated sugar over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Let it cool for a minute before serving.