Home Made Creme Brulee Recipe
Indulge in our classic Home Made Crème Brûlée, a velvety smooth custard infused with rich vanilla, elegantly topped with a perfectly caramelized sugar crust. Each spoonful offers a delightful contrast of creamy sweetness and satisfying crunch, making it an irresistible finale to your dining experience.
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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Preparation
Prepare the Cream
In a medium saucepan, heat the heavy cream and the vanilla bean (or extract) over medium heat until it's just about to simmer. Remove from heat and let it steep for 15 minutes if using a vanilla bean.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and slightly pale.
Combine Mixtures
Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.
Strain the Mixture
Strain the mixture through a fine-mesh sieve into another bowl or a measuring cup to remove any curdled bits and the vanilla bean pod if used.
Prepare the Ramekins
Preheat the oven to 325°F (160°C). Place 4-6 ramekins in a baking dish and fill them with the custard mixture, leaving some space at the top.
Bake the Custards
Pour hot water into the baking dish around the ramekins, creating a water bath. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is melted and bubbly. Alternatively, place under a broiler for a few minutes, watching closely to avoid burning.
Serve
Allow the caramelized top to cool for a minute before serving. Enjoy your homemade crème brûlée!