Crème Brûlée Recipe
Classic vanilla crème brûlée with caramelized sugar.
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Ingredients
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Custard Base
Caramel Topping
Method
Prepare the Custard
- 1
Infuse the Cream
In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream and add the pod). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and 1 cup of granulated sugar until the mixture is pale and thick.
- 3
Combine Mixtures
Slowly whisk the warm cream mixture into the egg yolk mixture, making sure to remove the vanilla pod. Strain the mixture through a fine-mesh sieve into a large bowl to remove any cooked egg bits.
- 4
- 5
Bake the Custards
Carefully pour hot water into the baking dish around the ramekins, creating a water bath. Bake for 30-35 minutes or until the custards are just set but still slightly wobbly in the center.
- 6
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
- 7
Prepare the Topping
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar 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. Alternatively, you can place the ramekins under a broiler for about 1-2 minutes, watching closely to avoid burning.
- 9
Let Cool
Allow the caramelized sugar to cool and harden for a few minutes before serving.