Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Topping
Biscotti
Method
Prepare the Custard
- 1
Step 1: Heat the Cream
In a saucepan, heat the heavy cream and split vanilla bean over medium heat until just below boiling. Remove from heat and let it steep for 15 minutes.
- 2
Step 2: Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Step 3: Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly until well combined. Strain through a fine-mesh sieve into a jug to remove the vanilla pod and any curdled bits.
Bake the Custard
- 4
- 5
Step 5: Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 6
Step 6: Cool
Remove from the oven and let them cool. Once cooled, refrigerate for at least 2 hours or overnight.
Finish and Serve
- 7
Step 7: Caramelize the Sugar
Before serving, sprinkle 1 tablespoon of granulated sugar on each custard and use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.
- 8
Step 8: Serve with Biscotti
Serve the crème brûlée immediately, alongside almond biscotti for dipping.