Creme Brulee Recipe
Make Creme Brulee Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, 1 cup of granulated sugar, and the vanilla bean (split and scraped). Heat the mixture over medium heat until it begins to simmer, stirring occasionally.
- 2
- 3
Combine Mixtures
Once the cream mixture is heated, remove it from the heat. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to avoid curdling the eggs.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any coagulated egg and the vanilla bean remnants.
- 5
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Place 4 to 6 ramekins in a baking dish and fill each ramekin with the custard mixture.
- 6
Bake in Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 30-40 minutes or until set but still slightly jiggly in the center.
- 7
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
- 8
Caramelize the Sugar
Before serving, sprinkle about 1 tablespoon of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Let it sit for a minute to harden.
