Crème Brûlée Recipe
Our homemade crème brûlée topped with Croft fine tawny port
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Ingredients
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Custard Base
Topping
Method
Preparation of Custard
- 1
Heat the Cream
In a medium saucepan, pour the heavy cream and split the vanilla bean lengthwise. Scrape the seeds into the cream and add the bean pod as well. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks
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
Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Make sure to remove the vanilla bean pod before combining.
- 4
Strain the Custard
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a smooth texture.
Baking
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
- 7
Bake in a Water Bath
Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
- 8
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
Finishing Touch
- 9
Prepare the Topping
When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy, golden layer. Alternatively, you can broil them in an oven for 2-3 minutes, watching closely to avoid burning.
- 10
Add Port
Drizzle the Croft fine tawny port over the top of the crème brûlée just before serving.