Crème Brûlée Recipe
Classic vanilla custard topped with caramelized sugar.
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Heat the Cream
In a 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 just boiling, then remove from heat and let steep for 15 minutes.
- 2
Prepare the Egg Mixture
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well blended and the mixture is pale in color.
- 3
Combine Cream and Egg Mixture
Remove the vanilla bean pod from the cream mixture. Gradually pour the warm cream into the egg mixture while constantly whisking to prevent curdling.
- 4
Strain the Mixture
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.
- 5
Bake the Custards
Preheat your oven to 325°F (160°C). Divide the custard mixture among ramekins (about 6-8). Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is slightly jiggly.
- 6
Cool Down
Remove the ramekins from the water bath and let cool at room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
- 7
Prepare for Caramelization
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
- 8
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar 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 prevent burning.
- 9
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade crème brûlée!
