Crème Brûlée Recipe
Vanilla bean custard, crisp melted sugar top
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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the vanilla bean (split and scraped) over medium heat. Heat the mixture until it's just about to boil, then remove from heat and let it steep for 15 minutes.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolks while whisking continuously to temper the yolks. Add a pinch of salt.
Strain the Mixture
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean pod and any coagulated bits.
Bake the Custards
Preheat the oven to 325°F (160°C). Place four ramekins in a baking dish and fill each with the custard mixture. Pour hot water into the baking dish around the ramekins to create a water bath. Bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Cool and 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
When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy top. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your Crème Brûlée!
