Cream Brulee Recipe
Classic vanilla crème brûlée topped with caramelized sugar.
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
Method
Custard Preparation
Heat the Cream
In a saucepan, heat the heavy cream over medium heat until it is just about to boil. Remove from heat.
Infuse Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the whole vanilla bean to the cream as well. Let it steep for 15 minutes.
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, 1 tablespoon of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Combine Cream and Egg Yolks
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Strain the Custard
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any curdled bits.
Bake
Pour hot water into the baking dish 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.
Cool Down
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
Add Sugar
When ready to serve, sprinkle about 1/2 tablespoon of granulated sugar evenly over the top of each custard.
Caramelize
Using a kitchen torch, carefully caramelize the sugar until it melts and becomes golden brown. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Serve
Let the sugar harden for a minute before serving. Enjoy your classic vanilla crème brûlée!