Crème Brûlée Recipe
Classic vanilla custard topped with a caramelized sugar crust.
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Ingredients
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Custard Base
Caramelized Sugar Topping
Method
Preparing the Custard Base
- 1
Heat the Cream
In a medium saucepan, pour 2 cups of heavy cream and add 1 cup of granulated sugar. Use a knife to carefully split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the scraped vanilla pod as well. Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally.
- 2
Mix Egg Yolks
In a large mixing bowl, whisk together 5 large egg yolks and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Once the cream mixture is hot, remove the vanilla pod and gradually pour the hot cream into the egg yolks while whisking constantly. This process is called tempering and prevents the eggs from curdling.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Baking the Custard
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
Prepare Ramekins
Place 6 ramekins in a baking dish. Carefully pour the custard mixture into each ramekin, filling them about 3/4 full.
- 7
Add Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly.
- 8
Bake
Bake in the preheated oven for about 30-35 minutes or until the custards are set but still slightly wobbly in the center.
- 9
Cool and Chill
Remove the ramekins from the water bath and allow them to cool at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
- 10
Prepare Sugar
In a small saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir gently to combine.
- 11
- 12
Caramelize
Continue cooking until the sugar turns a deep amber color. Immediately remove from heat.
- 13
Top the Custards
Carefully pour a thin layer of the caramelized sugar over each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy crust.
- 14
Serve
Allow the caramelized sugar to harden for a minute before serving. Enjoy your homemade Crème Brûlée!