Crème Brûlée Recipe
Vanilla custard topped with caramelized sugar.
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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, pour in the heavy cream and place over medium heat. Split the vanilla bean in half lengthwise, scrape the seeds into the cream, and add the bean pod as well. Heat the mixture until it begins to simmer, then remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Slowly pour the warm cream into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
- 4
Strain the Custard
Once combined, strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solids.
Bake the Crème Brûlée
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
- 7
Add Water Bath
Carefully add hot water to the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
- 8
Bake
Bake the custards in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Chill and Serve
- 9
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
- 10
Caramelize the Sugar
Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 11
Serve
Allow the caramelized sugar to cool and harden for a minute, then serve immediately with a spoon.