Creme Brulee Recipe
perfection. velvety vanilla bean custard topped with crisp, caramelized sugar
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the custard
In a saucepan, heat the heavy cream over medium heat until it begins to steam. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the bean pod to the cream. Remove from heat, cover, and let steep for 15 minutes.
- 2
Mix the eggs
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until well combined and slightly thickened.
- 3
Combine and strain
Remove the vanilla bean pod from the cream and slowly pour the warm cream into the egg yolk mixture, whisking continuously to prevent curdling. Strain the mixture through a fine-mesh sieve into another bowl to ensure a smooth custard.
- 4
Bake the custards
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 5
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.
- 6
Caramelize the sugar
Before serving, sprinkle a thin layer of granulated sugar over the chilled custards. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Allow to cool for a minute before serving.
