Crème Brulee Recipe
A smooth, rich custard infused with vanilla and sweet lemon flavor, baked then chilled to a creamy velvet texture. Topped with a crispy shell of caramelized sugar.
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Ingredients
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Crème Brulee Ingredients
Method
Crème Brulee Directions
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream, granulated sugar, and the seeds scraped from the vanilla bean (as well as the pod) over medium heat. Stir until the sugar dissolves and the mixture is hot, but not boiling.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon zest until well combined.
- 3
Combine Mixtures
Gradually pour the hot cream mixture into the egg yolks, whisking continuously to temper the yolks and prevent them from scrambling. Remove the vanilla bean pod.
- 4
Strain the Mixture
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- 5
Bake the Custards
Preheat the oven to 325°F (160°C). Divide the custard mixture among 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.
- 6
Chill
Remove the ramekins from the water bath and allow them to cool at room temperature for about 30 minutes. Then cover and refrigerate for at least 2 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. Allow the crème brulee to sit for a minute before serving.
