Crème Brûlée Recipe
A rich custard topped with a layer of hardened caramel.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Topping
Method
Preparing the Custard
- 1
Combine Cream and Vanilla
In a saucepan, combine 2 cups of heavy cream and the split vanilla bean (scrape the seeds into the cream and add the pod). Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for about 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together 5 large egg yolks, 1 tablespoon of 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, whisking constantly to prevent the eggs from scrambling. Remove the vanilla pod.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into another bowl to remove any coagulated bits.
Baking the Custard
- 5
- 6
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 7
Bake the Custards
Bake in the preheated oven for about 30-40 minutes, or until the custards are set but still have a slight jiggle in the center.
- 8
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours or until ready to serve.
Caramelizing the Sugar
- 9
Prepare for Caramelizing
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar evenly on top of each custard.
- 10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns golden brown. Allow the caramelized sugar to cool and harden for a few minutes before serving.