Crème Brûlée Recipe
Classic French dessert with a caramelized sugar top.
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Ingredients
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Base Ingredients
Topping Ingredients
Method
Preparation of Crème Brûlée
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Cream Mixture
In a medium saucepan, combine 2 cups of heavy cream and the seeds scraped from 1 vanilla bean (or 1 tablespoon of vanilla extract if using). Heat over medium heat until the mixture is hot but not boiling.
- 3
Mix Egg Yolks and Sugar
In a separate bowl, whisk together 5 large egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 4
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.
- 5
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and the vanilla bean pod.
- 6
Pour into Ramekins
Divide the custard mixture evenly among 4 to 6 ramekins, filling them about three-quarters full.
- 7
- 8
Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
- 9
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Caramelizing the Sugar Topping
- 10
Prepare for Caramelizing
Remove the chilled ramekins from the refrigerator. Sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it is golden brown and bubbly. If you don't have a kitchen torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 12
Let it Set
Allow the caramelized sugar to cool for a few minutes until it hardens.