Crème Brûlée Recipe
house-made + kiva wine + rich custard + caramelized sugar
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Heat the Cream
In a medium saucepan, pour in 2 cups of heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the whole vanilla pod as well. Heat the mixture over medium heat until it is just about to simmer, but do not let it boil. Remove from heat and let it steep for 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together 5 large egg yolks, 1 cup of granulated sugar, and a pinch of salt until well combined and slightly pale in color.
- 3
Combine and Temper the Mixture
Slowly pour the warm cream mixture into the egg yolks while constantly whisking to temper the yolks. This prevents them from curdling. Remove the vanilla pod from the mixture.
- 4
Strain the Custard
Pour the custard mixture through a fine-mesh sieve into another bowl to remove any solids and ensure a smooth texture.
Baking the Custard
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
Prepare the Ramekins
Place 4 ramekins in a baking dish. Pour the custard mixture evenly into each ramekin, filling them about 3/4 full.
- 7
Create a Water Bath
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly.
- 8
Bake the Custard
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 9
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Caramelizing the Sugar
- 10
Prepare for Caramelization
When ready to serve, remove the ramekins from the refrigerator. Sprinkle 1/2 tablespoon of granulated sugar evenly over the top of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it is melted and turns a golden brown color. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 12
Serve
Allow the caramelized sugar to cool for a minute, then serve immediately, enjoying the contrast between the creamy custard and the crunchy caramel topping.