Creme Brulle Recipe
Indulge in our classic Crème Brûlée, a velvety custard dessert topped with a perfectly caramelized sugar crust that shatters beautifully with each spoonful. Infused with rich vanilla and finished with a touch of elegance, this delightful treat offers a perfect balance of creamy sweetness and crunchy texture, making it an irresistible way to end your meal.
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Ingredients
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Ingredients for Crème Brûlée
Method
Directions to Make Crème Brûlée
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the seeds scraped from the vanilla bean (along with the pod). Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking to temper the yolks. Remove the vanilla bean pod.
Bake the Custard
Preheat the oven to 325°F (160°C). Divide the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water 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 and Chill
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Sprinkle a thin, even layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. 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.
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade crème brûlée!