Créme Brûlée Recipe
Heavy cream filled with vanilla and hints of bourbon with a carmelized sugar crust.
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard Base
- 1
Heat the Cream
In a medium saucepan, combine 2 cups of heavy cream and 1 cup of granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the scraped bean pod. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 2
- 3
Add Bourbon
Once the cream and yolk mixture is combined, stir in 2 tablespoons of bourbon. Remove the vanilla bean pod.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth texture.
Baking
- 5
- 6
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook evenly.
- 7
Bake the Custards
Carefully place the baking dish in the preheated oven and bake for about 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- 8
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate the custards for at least 4 hours or overnight.
Caramelizing the Sugar
- 9
Prepare the Topping
When ready to serve, sprinkle a thin layer of granulated sugar (about 1 tablespoon per ramekin) evenly over the surface of each chilled custard.
- 10
Caramelize the Sugar
Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, keeping a close eye to prevent burning.
- 11
Serve
Allow the caramelized crust to cool for a minute or two before serving the crème brûlée. Enjoy your creamy dessert with a satisfying crunch!