Creme Brule Recipe
A classic dessert with a caramelized sugar top.
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Ingredients
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Creme Brule Ingredients
Method
Creme Brule Directions
Prepare the Cream
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod. Remove from heat and let it steep for about 15 minutes.
Mix Egg Yolks
In a mixing bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and a pinch of salt until smooth and pale.
Combine Mixtures
Remove the vanilla bean pod from the cream and slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.
Strain the Mixture
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Bake the Custards
Preheat the oven to 325°F (160°C). Place ramekins in a baking dish and fill each with the custard mixture. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly wobbly in the center.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Caramelize the Sugar
When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust. Let it cool for a minute before serving.