Crème Brûlée Recipe
Classic vanilla custard topped with a crunchy caramelized sugar layer.
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Ingredients
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Custard Base
Caramelized Sugar Topping
Method
Preparing the Custard
- 1
Infuse the Cream
In a medium saucepan, combine heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering. Remove from heat and let it steep for 15 minutes to allow the vanilla flavor to infuse.
- 2
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and thick.
- 3
Combine Mixtures
Gradually pour the warm cream mixture into the egg yolk mixture while whisking constantly to temper the yolks.
- 4
Strain the Custard
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla pod.
- 5
Pour into Ramekins
Divide the custard mixture evenly among 4 to 6 ramekins.
- 6
- 7
Cool the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Caramelizing the Sugar
- 8
Prepare the Sugar
In a small saucepan, combine 6 tablespoons of granulated sugar and 1 tablespoon of water. Stir gently to combine.
- 9
- 10
Cool the Caramel
Remove from heat and let the caramel cool slightly until it starts to thicken but is still pourable.
- 11
Top the Custard
Carefully drizzle the caramel over each chilled custard ramekin, ensuring an even layer.
- 12
Caramelize with a Torch
Using a kitchen torch, carefully caramelize the sugar topping until it forms a crispy, golden layer. Allow to cool for a few minutes before serving.
