Crème Brûlée Recipe
A straightforward and unpretentious creation that is so simple, so rich, and so praised! Made with fresh vanilla beans and served with fresh fruit.
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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
- 1
Prepare the Cream Mixture
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod as well. Stir well and remove from heat. Let it steep for about 15 minutes.
- 2
Whisk the Egg Yolks
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 and Strain
Remove the vanilla pod from the cream mixture and gradually pour the warm cream into the egg mixture, whisking continuously. Strain the mixture through a fine mesh sieve into a pitcher to remove any solids.
- 4
Bake the Custards
Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish. Pour the custard mixture into the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly.
- 5
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.
- 6
Sugar Topping and Serve
Once chilled, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top. Serve with fresh fruit on the side.
