Creme Brulée Recipe
Make Creme Brulée Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crème brûlée base
Method
Crème brûlée base
Preheat and prepare
Preheat the oven to 325°F (160°C). Position a rack in the middle. Place four 6-ounce (180 ml) ramekins in a deep baking pan or roasting dish that can hold a water bath.
Infuse cream
Pour the heavy cream into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod. (If using extract, add it later with the cream after heating.) Warm the cream over medium heat just until it begins to steam and small bubbles appear at the edges—do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse vanilla. If using vanilla extract, wait to add 1 teaspoon after removing from heat.
Whisk yolks and sugar
While the cream infuses, whisk the egg yolks with 1 tablespoon of granulated sugar and a pinch of salt in a medium bowl until the mixture is smooth and slightly paler, about 1–2 minutes. Do not aerate excessively.
Temper eggs
Remove the vanilla pod from the cream. Slowly pour about one quarter of the hot cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue adding the cream in a steady stream until combined. This prevents scrambling the eggs.
Strain and fill
Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked bits and the vanilla pod pieces. If using vanilla extract, stir it in now (about 1 tsp). Divide the strained custard evenly among the ramekins.
Prepare water bath and bake
Place the filled ramekins into the baking pan. Carefully pour hot (not boiling) water into the pan around the ramekins until it reaches halfway up the sides of the ramekins. Cover the entire pan loosely with foil to prevent surface skinning. Bake in the preheated oven until the custards are set but still slightly jiggly in the center, about 35–45 minutes (check at 30–35 minutes if your oven runs hot). The edges should be set and pale; the centers will have a slight wobble.
Cool and chill
Carefully remove the ramekins from the water bath and discard the hot water. Allow the custards to cool to room temperature on a rack for 30–60 minutes. Then cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or up to 2 days. Chilling firms the custard thoroughly and makes caramelizing easier.
Caramelize sugar topping
When ready to serve, sprinkle about 3/4 teaspoon to 1 tablespoon of the fine granulated sugar evenly over the top of each chilled custard (use about 3 tablespoons total for four ramekins). Tilt and tap the ramekin to distribute the sugar into an even layer. Using a kitchen torch, melt and caramelize the sugar by holding the flame 1–2 inches away and moving it in small circles until the sugar bubbles and develops an even amber-brown color, about 45–90 seconds. If you don't have a torch, place the ramekins under a very hot broiler set 4–6 inches from the element for 2–4 minutes—watch closely to avoid burning. Let the caramelized tops rest for a minute to harden.
Serve
Serve immediately after the sugar shell hardens so the contrast between the crisp top and creamy custard is optimal. Optionally garnish with a few fresh berries or a mint leaf.