Crème Brûlée Recipe
Indulge in our classic Crème Brûlée, featuring a velvety custard base that melts in your mouth, perfectly balanced with a crisp, caramelized sugar topping. Each spoonful offers a delightful contrast of textures, with the rich, creamy interior harmonizing beautifully with the satisfying crack of the golden crust. A timeless dessert that promises to elevate your dining experience.
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream, granulated sugar, and the seeds scraped from the vanilla bean (as well as the bean itself). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
Combine Mixtures
Remove the vanilla bean from the cream mixture. Gradually whisk the warm cream into the egg yolk mixture, being careful not to cook the yolks.
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits.
Bake the Crème Brûlée
Preheat the oven to 325°F (163°C). Divide the mixture among 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 about 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
Caramelize Sugar
Sprinkle a thin layer of extra sugar on top of each chilled custard. Using a kitchen torch, caramelize the sugar until golden brown. Let it sit for a minute to harden before serving.