Creme Brulee Recipe
Make Creme Brulee Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and the seeds from the vanilla bean, along with the whole bean itself. Heat over medium heat until it just begins to simmer, stirring occasionally. Once simmering, remove from heat and let it steep for about 15 minutes.
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Remove the vanilla bean from the cream mixture, then slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- 5
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits and ensure a smooth custard.
Baking
- 6
- 7
Add Hot Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will help cook the custard evenly.
- 8
Bake
Carefully place the baking dish in the preheated oven and bake for 30-40 minutes, or until the edges are set but the center still has a slight jiggle.
- 9
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
Finishing Touch
- 10
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it bubbles and forms a crispy crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning.
