Creme Brûlée Recipe
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Ingredients
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Custard Base
Method
Preparation
- 1
Make the Custard
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and let it cool slightly.
- 2
- 3
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent the eggs from scrambling. Stir in the vanilla extract.
- 4
Strain the Mixture
Strain the custard through a fine-mesh sieve into another bowl to remove any lumps or cooked egg bits.
- 5
Prepare Ramekins
Preheat your oven to 325°F (163°C). Place six ramekins in a baking dish and fill them with the custard mixture.
- 6
Bake
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
- 7
Cool Down
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or overnight.
- 8
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.