Classic Creme Brûlée Recipe

Time3h

Serves6

creamy custard with crunchy caramelized sugar topping

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Ingredients

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1
Step 1: Infuse the Cream
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Split the vanilla bean in half lengthwise, scrape the seeds into the cream, and add the vanilla pod to the mixture. Remove from heat and let it steep for 15 minutes.
2
Step 2: Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
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Step 3: Combine Mixtures
Remove the vanilla pod from the cream. Slowly pour the warm cream into the egg yolk mixture while whisking constantly to temper the yolks and prevent curdling.
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Step 4: Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a smooth custard base.

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Step 5: Preheat and Prepare Ramekins
Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and fill the dish with water until it reaches halfway up the sides of the ramekins.
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Step 6: Fill Ramekins
Carefully pour the custard mixture into each ramekin, filling them almost to the top.
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Step 7: Bake
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven and let cool at room temperature.
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Step 8: Chill
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight.

9
Step 9: Prepare for Caramelization
Remove the chilled custards from the refrigerator. Sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
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Step 10: Caramelize Sugar
Using a kitchen torch, carefully melt the sugar until it forms a golden brown crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
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Step 11: Serve
Allow the caramelized sugar to cool for a minute until hard, and then serve immediately for the best texture.