Crème Brûlée Recipe
Classic vanilla custard with a caramelised sugar top.
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Ingredients
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Custard Base
Caramelized Topping
Method
Prepare the Custard Base
- 1
Heat the Cream
In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream). Heat over medium heat until it just starts to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the granulated sugar, large egg yolks, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Cream and Egg Mixture
Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking to temper the eggs. Strain the mixture through a fine mesh sieve into a clean bowl to remove any solids.
Bake the Custard
- 4
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 5
- 6
- 7
Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool in the water bath for 10 minutes.
- 8
Chill
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.
Caramelize the Sugar
- 9
Prepare for Caramelization
Once the custards are chilled, sprinkle 1/2 tablespoon of granulated sugar evenly over the top of each custard.
- 10
Caramelize Sugar
Using a kitchen torch, carefully melt the sugar until it turns golden brown and forms a crispy crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching carefully to prevent burning.
- 11
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your delicious Crème Brûlée!