Creme Brûlée Recipe
classic vanilla orange topped with caramelized sugar.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Step 1: Prepare the Cream Mixture
In a saucepan, combine heavy cream, the seeds of the vanilla bean, and orange zest. Heat over medium heat until just below boiling, then remove from heat and let steep for 15 minutes.
Step 2: Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
Step 3: Combine Mixtures
Gradually add the warm cream mixture to the egg yolk mixture, stirring constantly to prevent curdling. Strain the mixture through a fine sieve into a clean bowl.
Step 4: Bake the Custards
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until set but still slightly jiggly in the center.
Step 5: Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cool, cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Step 6: 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 is melted and bubbly. Allow to cool for a minute to allow the sugar to harden.