Crème Brûlée Recipe
Indulge in our classic Crème Brûlée, a velvety custard dessert topped with a perfectly caramelized sugar crust. Each spoonful offers a delightful contrast between the creamy richness and the satisfying crack of the sugar layer, making it a timeless treat that melts in your mouth and leaves you craving more.
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Ingredients
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Custard Base
Topping
Method
Preparation
Prepare the Vanilla Infused Cream
In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and 1 cup of granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Remove the vanilla bean from the cream mixture. Gradually pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
Bake the Custard
Preheat your oven to 325°F (163°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
Cool and Chill
Remove ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Caramelizing
Prepare to Caramelize
Once chilled, remove the ramekins from the refrigerator. Sprinkle a thin layer of granulated sugar over the top of each custard.
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your homemade crème brûlée!