New Crème Brûlée Recipe
French-style vanilla custard topped with caramelized sugar
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Cream
In a medium saucepan, heat the heavy cream and the scraped seeds from the vanilla bean (along with the bean itself) over medium heat until it just begins to simmer. Remove from heat and let it steep for about 15 minutes.
- 2
Mix the Custard
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Cream and Egg Mixture
Remove the vanilla bean from the cream and slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
- 4
Bake the Custards
Preheat your 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 custards are set but still slightly jiggly in the center.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it is melted and golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully.
- 7
Serve
Let the caramelized sugar cool for a minute to harden, then serve immediately and enjoy!
