Vanilla Crème Brûlée Recipe

Time2h 30m

Serves6

Make Vanilla Crème Brûlée Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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.

1
Heat the Cream
In a medium saucepan, combine 2 cups of heavy cream and 1 cup of granulated sugar. Split the vanilla bean in half lengthwise and scrape the seeds into the saucepan, adding both the seeds and the pod.
2
Simmer the Mixture
Place the saucepan over medium heat and heat the mixture until it is just about to boil. Stir occasionally to dissolve the sugar. Once it begins to simmer, remove it from heat and let it cool for about 15 minutes.
3
Whisk the Egg Yolks
In a separate bowl, whisk together 5 large egg yolks until they are pale and slightly thickened.
4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolks while whisking continuously to temper the yolks. This helps prevent them from scrambling.
5
Strain the Custard
Once combined, strain the custard through a fine-mesh sieve into a large bowl to remove the vanilla pod and any curdled bits.

6
Preheat the Oven
Preheat the oven to 325°F (160°C).
7
Prepare Ramekins
Place six 4-ounce ramekins in a baking dish. Pour the custard mixture evenly into the ramekins, filling them about three-quarters full.
8
Add Water Bath
Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins.
9
Bake the Custard
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let cool in the water bath for 10 minutes.
10
Chill the Custards
Remove the ramekins from the water bath and allow to cool completely at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.

11
Sprinkle Sugar
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
12
Caramelize
Using a kitchen torch, carefully caramelize the sugar until it is golden and bubbly. If you don’t have a torch, you can place the ramekins under a broiler for about 1-2 minutes, watching closely to prevent burning.
13
Let Cool
Allow the caramelized sugar to cool for a few minutes until hard before serving.