Crème Brûlée Recipe
a classic vanilla custard…so simple, so good
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Ingredients
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Custard Ingredients
Method
Preparation and Cooking Instructions
- 1
Prepare the Cream
In a saucepan, heat the heavy cream and the split vanilla bean over medium heat until just simmering. Remove from heat and let it steep for 15 minutes.
- 2
Mix 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 slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean from the cream and scrape the seeds back into the cream. Gradually pour the warm cream into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.
- 4
Strain the Custard
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any coagulated bits.
- 5
Bake the Custards
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 6
Chill the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until thoroughly chilled.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 8
Serve
Allow the crème brûlée to sit for a minute after caramelizing the sugar, then serve immediately.
