Crème Brûlée Recipe
Traditional vanilla crème brûlée, caramelized for that perfect crispy surface.
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Ingredients
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Crème Brûlée Ingredients
Method
Preparation Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod to the saucepan. Heat over medium heat until just simmering, stirring occasionally. Remove from heat and let it steep for 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks until they are pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla pod from the cream mixture. Slowly pour the warm cream into the egg yolks, whisking constantly to temper the yolks. Strain the mixture through a sieve to remove any lumps.
- 4
Bake the Custards
Preheat the oven to 325°F (160°C). Divide the custard mixture among ramekins. 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 custards are set but still slightly jiggly in the center.
- 5
Chill the Custards
Remove the ramekins from the baking dish and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Sprinkle about 1 teaspoon of brown sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a crispy layer. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 7
Serve
Allow the crème brûlée to sit for a minute or two after caramelizing the sugar to let it harden, then serve immediately.