Crême Brulée Recipe
Make Crême Brulée Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Topping Ingredients
Method
Preparation of the Custard
- 1
Heat the Cream
In a medium saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until it is just below boiling, stirring occasionally. Remove from heat and let it steep for about 15 minutes to infuse the vanilla flavor.
- 2
Whisk the Egg Yolks
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Make sure to scrape the vanilla seeds into the mixture as well.
- 4
Strain the Mixture
Once combined, strain the mixture through a fine-mesh sieve into another bowl to remove any lumps and the vanilla bean pod.
Baking the Crème Brûlée
- 5
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Place 4 to 6 ramekins in a baking dish with high sides.
- 6
Fill the Ramekins
Divide the custard mixture evenly among the ramekins.
- 7
- 8
Bake
Bake in the preheated oven for about 40-45 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool at room temperature for about 30 minutes.
- 9
Chill
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Caramelizing the Sugar
- 10
Prepare the Topping
Once chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- 12
Let it Cool
Allow the caramelized sugar to harden for a few minutes before serving.
