Crème Brûlée Recipe
Trinity cream, caramelized sugar
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Cream
In a saucepan, heat the heavy cream and split vanilla bean over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and thick.
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Strain through a fine-mesh sieve to remove the vanilla bean and any cooked egg bits.
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
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.
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the chilled custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, broil in the oven for a few minutes, watching carefully to avoid burning.
Serve
Allow the caramelized sugar to cool slightly before serving. Enjoy your crème brûlée!