Crème Brulee Recipe
Make Crème Brulee Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Topping
Equipment (optional but recommended)
Method
Custard
Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, then add the pod as well. Heat the cream over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat, cover, and let the vanilla steep for 15 minutes. If using vanilla extract instead, do not add it now—add later with the yolks.
Whisk yolks and sugar
While the cream is steeping, whisk the egg yolks, 1/2 cup granulated sugar (for custard), and the salt in a large bowl until the mixture is pale and slightly thickened, about 1-2 minutes. If you're using vanilla extract, add 1 tsp now.
Temper eggs
Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin steady stream while whisking constantly to temper the yolks. Continue pouring another 1/3 while whisking, then pour the remaining cream and whisk until uniform.
Strain and portion
Pass the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and vanilla pod residue. Divide the strained custard evenly among the ramekins (about 4-4.5 ounces per ramekin).
Bake in a water bath
Place the roasting pan in the oven and gently pour hot water into the pan until it reaches halfway up the sides of the ramekins (use hot tap water or water heated on the stove). Bake for 30-40 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken. Exact time depends on your oven and ramekin size; begin checking at 25 minutes.
Cool
Carefully remove the ramekins from the water bath and let them cool on a rack for 30 minutes. Then cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and chill.
Topping and finish
Prepare sugar topping
When ready to serve, sprinkle approximately 2 teaspoons (about 1/2 tablespoon) of the 1/2 cup granulated sugar evenly over the surface of each chilled custard to form a thin, even layer. Tap off any excess sugar.
Caramelize sugar
Using a kitchen torch, hold the flame 2-3 inches from the sugar and move it slowly in a circular motion until the sugar melts, bubbles, and turns an amber brown to form a thin crisp crust, about 1-2 minutes. If you don't have a torch, place the ramekins on a baking sheet and broil on the top rack of a preheated very hot oven (broil) for 2-4 minutes, watching closely so the sugar melts and browns but does not burn. Rotate the pan if necessary for even color.