Cream Brûlée Recipe
Recipe information
Make Cream Brûlée in just 2h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Custard Base
Caramelized Topping
Custard Base Preparation
1. Heat the Cream
In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat over medium heat until just simmering. Remove from heat and let it steep for 15 minutes.
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 slightly thickened.
3. Combine Mixtures
Gradually pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits.
4. Prep the Ramekins
Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.
5. Bake the Custards
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
6. Chill the Custards
Remove the ramekins from the water bath and allow them to cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours or overnight until set.
Caramelizing the Topping
7. Prepare the Sugar
In a small saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir gently to combine.
8. Cook the Sugar
Place the saucepan over medium heat and cook without stirring until the sugar dissolves and turns a deep amber color. This will take about 8-10 minutes.
9. Caramelize the Custards
Remove the custards from the refrigerator. Carefully pour a thin layer of the caramelized sugar over the top of each custard, tilting the ramekin to cover the surface evenly.
10. Torch the Sugar
Using a kitchen torch, caramelize the sugar until it bubbles and forms a crispy crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
11. Serve
Let the crème brûlée sit for a minute before serving to allow the caramelized sugar to harden. Serve immediately and enjoy!
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