Crème Brûlée Recipe
Make Crème Brûlée Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Finishing
Optional
Method
Custard Base
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Infuse cream
Pour the 2 cups heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise with a knife and scrape the seeds into the cream, then add the pod. Heat the cream over medium heat until it is steaming and small bubbles form around the edges (do not boil). Remove from heat, cover, and let the vanilla steep for 15 minutes. If using vanilla extract, skip infusion and add the extract later.
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Whisk yolks
While the cream steeps, place 5 egg yolks in a medium mixing bowl. Add 1 tablespoon granulated sugar (for the custard) and 1 pinch fine sea salt. Whisk the yolks and sugar until the mixture is pale and slightly thickened, about 1–2 minutes. Do not whip air into them.
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Temper eggs
Remove the vanilla pod from the cream (if used). Slowly pour about 1/3 of the hot cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue to add the remaining cream slowly while whisking until fully combined. If using vanilla extract, stir 1 teaspoon vanilla extract into the combined custard now.
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Strain custard
Pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and vanilla pod fragments. This ensures a smooth custard.
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Bake
Carefully transfer the baking dish to the preheated oven. Bake until the custards are mostly set but still slightly wobbly in the center when gently shaken, about 35–40 minutes. Exact time can vary by oven and ramekin size; begin checking at 30 minutes.
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Cool and chill
Remove the ramekins from the water bath using tongs or oven mitts. Let them cool to room temperature on a wire 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 completes the setting and improves texture.
Finishing
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Prepare topping
About 5–10 minutes before serving, remove the chilled custards from the refrigerator and uncover. Sprinkle an even, thin layer of granulated sugar (about 3 tablespoons divided among 4 ramekins, ~3/4 tablespoon each) over each custard, tilting the ramekin to distribute if necessary.
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Caramelize sugar
Using a kitchen torch, melt and caramelize the sugar by moving the flame continuously about 2–3 inches from the surface until the sugar liquefies and turns an even amber color, forming a crisp shell. This takes about 1–3 minutes per ramekin depending on torch strength. If you don’t have a torch, place the ramekins under a very hot broiler on the top rack about 2–3 inches from the heat source and watch constantly; broil 2–4 minutes until the sugar bubbles and browns (rotate for even color).
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