Crème Brûlée Recipe
Classic vanilla crème brûlée with a caramelized sugar top.
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Heat the Cream
In a medium saucepan, pour 2 cups of heavy cream. Split the vanilla bean in half lengthwise, scrape the seeds into the cream, and add the bean pod as well. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together 1 cup of granulated sugar and 5 large egg yolks until the mixture is smooth and pale in color.
- 3
Combine Mixtures
Once the cream is steaming, remove it from the heat. Gradually pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs. This prevents curdling.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any egg solids. This results in a smooth custard.
Baking
- 5
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish. Pour the strained custard mixture evenly into each ramekin.
- 6
Add Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath ensures even cooking.
- 7
Bake
Carefully place the baking dish in the preheated oven and bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
- 8
Caramelizing the Sugar
- 9
Prepare for Sugar Topping
When ready to serve, remove the custards from the refrigerator. Sprinkle 1 tablespoon of granulated sugar evenly over each custard.
- 10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for 2-3 minutes, watching closely to prevent burning.
- 11
Cool and Serve
Allow the caramelized sugar to cool and harden for a minute. Serve immediately for the best texture and flavor.