Crème Brulee Recipe
Homemade vanilla flavored flan with glazed brown sugar
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Ingredients
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Custard Base
Topping
Method
Prepare the Custard Base
- 1
Heat the Cream
In a saucepan, combine the heavy cream and split vanilla bean. Heat over medium-low heat until it begins to steam, but do not let it boil. Remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Make sure to remove the vanilla bean pod.
- 4
Strain the Mixture
Pass the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.
Bake the Custard
- 5
- 6
Fill Ramekins
Evenly distribute the custard mixture into the ramekins.
- 7
Bake
Carefully transfer the baking dish to the oven. Bake for 30-35 minutes or until the custard is set but still has a slight jiggle in the center.
- 8
Cool
Remove the ramekins from the water bath and allow them to cool at room temperature. Once cool, refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
- 9
Prepare the Topping
Before serving, sprinkle a thin layer of granulated sugar evenly over the top of each custard.
- 10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns a golden brown. If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, keeping a close eye to ensure they do not burn.
- 11
Cool and Serve
Allow the caramelized sugar to cool for a minute until it hardens. Serve immediately and enjoy your homemade crème brûlée!