Harry's Signature Creme Brulee Recipe
Make Harry's Signature Creme Brulee Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Desserts
Method
Desserts
- 1
Prepare the Vanilla Cream
In a medium saucepan, combine the heavy cream and the entire vanilla bean (split lengthwise to expose the seeds).
- 2
Heat the Cream
Heat the mixture over medium heat until it starts to steam and small bubbles form around the edge, but do not let it boil. Remove from heat and let it steep for 15 minutes.
- 3
Mix Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 4
Combine Cream and Egg Mixture
Remove the vanilla bean from the cream and slowly pour the warm cream into the egg mixture, whisking continuously to temper the eggs.
- 5
Strain the Mixture
Strain the combined mixture through a fine mesh sieve into another bowl to remove any clumps.
- 6
- 7
Add Hot Water
Carefully pour hot water into the baking dish, until it reaches halfway up the sides of the ramekins.
- 8
Bake the Custards
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 9
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
- 10
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. Be careful not to burn it.
- 11
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your Harry's Signature Crème Brûlée!