Crème Brûlée Recipe
Classic vanilla custard with a caramelized sugar topping.
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Ingredients
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Custard
Topping
Method
Custard Preparation
- 1
Prepare the Cream
In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape out the seeds and add them to the cream). Heat over medium heat until steaming, but do not let it boil. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is smooth and pale.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, strain the mixture through a fine-mesh sieve into another bowl to remove the vanilla bean and any coagulated egg.
- 4
Divide into Ramekins
Preheat your oven to 325°F (163°C). Place six ramekins in a baking dish and pour the custard mixture evenly into each ramekin.
- 5
- 6
Chill the Custards
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Caramelizing Sugar
- 7
Prepare for Caramelizing
Once the custards are chilled, remove them from the refrigerator. Sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
- 8
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, keeping a close eye to prevent burning.
- 9
Let Cool
Allow the caramelized sugar to cool for a minute or two until it hardens before serving.
