Crème Brûlée Recipe
Make Crème Brûlée 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
Finish / Caramelized Top
Tools (not eaten)
Method
Custard
- 1
- 2
Infuse cream
Split the vanilla bean lengthwise and scrape seeds into a medium saucepan; add the pod. Add 2 cups heavy cream and 1/4 cup whole milk to the saucepan. Warm over medium heat until small bubbles form at the edge and steam rises, about 5–7 minutes. Do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse. If using 1 tsp vanilla extract, stir it in after the cream is removed from heat and skip steeping with a pod.
- 3
Whisk yolks and sugar
While the cream is steeping, whisk 5 large egg yolks, 1/2 cup granulated sugar (for custard), and 1/8 tsp fine sea salt in a heatproof bowl until the mixture is pale and slightly thickened, about 1–2 minutes. Do not whip in too much air.
- 4
Temper eggs
Discard 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 adding the remaining cream slowly, whisking, until fully combined and smooth.
- 5
Strain
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits or vanilla pod fragments. This yields an extra-silky texture.
- 6
- 7
Prepare water bath and bake
Carefully pour hot (not boiling) water from a kettle into the baking dish to come about halfway up the sides of the ramekins (about 1 inch). Transfer the baking dish to the oven and bake at 325°F (160°C) until the custards are mostly set but still slightly wobbly in the center, about 35–40 minutes. Start checking at 30 minutes — a gentle jiggle in the middle is correct. Avoid overbaking to prevent cracks and curdling.
- 8
Finish / Caramelized Top
- 9
Prepare sugar topping
When ready to serve, remove ramekins from refrigerator. Sprinkle about 1 to 1.5 teaspoons of granulated sugar evenly over the surface of each chilled custard. Use the back of a spoon to gently distribute into a thin, even layer; tap off any excess.
- 10
Caramelize
Using a kitchen blowtorch: Hold the torch 2–3 inches from the sugar and move it in small circles until the sugar melts, bubbles, and turns an even amber color, about 1–2 minutes total per ramekin. If using the oven broiler: place ramekins on a baking sheet and set 3–4 inches from the broiler element. Broil on high, watching constantly, until the sugar melts and caramelizes to a golden-brown (this takes 2–6 minutes depending on broiler). Rotate the pan as needed for even color. Remove as soon as a hard, glassy surface forms.
- 11
Set and serve
Let the caramelized tops cool undisturbed for 1–2 minutes so the sugar hardens. Serve immediately so guests can crack the caramel with a spoon, or let rest at room temperature up to 30 minutes before serving.