Crème Brûlée Recipe

Time2h 30m

Serves4

Our signature vanilla preparation. Served with two tasting scoops of gelato.

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Ingredients

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1
Heat the Cream
In a medium saucepan, pour in 2 cups of heavy cream. Split the vanilla bean lengthwise, scrape out the seeds and add both the seeds and the pod to the saucepan. Heat over medium heat until just below boiling, stirring occasionally.
2
Combine Egg Yolks and Sugar
In a mixing bowl, whisk together 1 cup of granulated sugar and 5 large egg yolks until the mixture is light and fluffy.
3
Mix Cream and Egg Mixture
Remove the saucepan from heat. Gradually pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Once fully combined, add a pinch of salt.
4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any curdled bits.

5
Prepare Ramekins
Preheat the oven to 325°F (160°C). Divide the strained custard mixture among 4 to 6 ramekins, filling them about 3/4 full.
6
Create a Water Bath
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7
Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
8
Cool and Chill
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours, or until fully chilled.

9
Prepare the Topping
Once chilled, sprinkle a thin layer of 2 tablespoons of granulated sugar evenly over the top of each custard.
10
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a hard, golden crust. If you don’t have a kitchen torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

11
Add Gelato
Serve the crème brûlée with two scoops of your favorite gelato on the side.