Creme Bruleé Recipe
Homemade Vanilla Custard Glazed to Order
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Ingredients
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Vanilla Custard
Caramelized Top
Method
Vanilla Custard
- 1
- 2
Infuse the cream
Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well (or add vanilla extract later). Heat the cream over medium heat until it is steaming and small bubbles form at the edge, but do not let it boil. Remove from heat, cover, and let steep for 15 minutes to fully infuse.
- 3
Whisk yolks and sugar
While the cream infuses, whisk together the egg yolks and 1/4 cup of the granulated sugar in a medium bowl until the mixture is smooth, slightly thickened, and pale in color (about 1–2 minutes). Add a pinch of fine sea salt and whisk to combine.
- 4
Temper the eggs
Remove the vanilla pod from the cream. Slowly pour about one-third of the hot cream into the yolk mixture while whisking constantly to temper the eggs. Continue to add the remaining cream in a slow, steady stream, whisking continuously until fully combined.
- 5
Strain and portion
Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and the vanilla pod remnants. Taste and, if using vanilla extract instead of a bean, stir it in now. Divide the strained custard evenly among the six ramekins.
- 6
Bake in a water bath
Place the roasting pan with the filled ramekins in the oven. Carefully pour hot (not boiling) water into the pan until it reaches about halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–40 minutes, or until the edges are set but the centers still wobble slightly when gently shaken.
- 7
Cool and chill
Using oven mitts, remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover each ramekin tightly with plastic wrap and refrigerate for at least 2 hours and up to 48 hours to fully set and develop flavor.
Caramelized Top
- 8
Prepare for glazing
Remove the chilled custards from the refrigerator and wipe any condensation from the tops with a paper towel. Sprinkle about 1 tablespoon of superfine or caster sugar evenly over the surface of each custard. Tilt the ramekin and tap gently to level the sugar into a thin, even layer.
- 9
Torch the sugar
Using a kitchen blowtorch, hold the flame 2–3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and forms an even amber-brown caramelized shell. This should take about 1–2 minutes per ramekin. If you prefer, you can broil: place ramekins under a very hot broiler 3–4 inches from the element for 2–4 minutes, watching carefully to avoid burning.
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