Crème Brûlée Recipe
Make Crème Brûlée Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Caramelized tops
Equipment (optional, not consumed)
Method
Custard
Preheat and prepare
Position an oven rack in the middle. Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish large enough to hold them with space between.
Infuse the cream
Pour 2 cups heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream and add the pod; if using vanilla extract, wait to add it later. Heat the cream over medium heat until it is steaming and just beginning to simmer (bubbles form at the edges) — do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse vanilla. If using vanilla extract, stir 1 teaspoon into the warm cream after it’s off the heat.
Temper the eggs
While the cream infuses, whisk 6 egg yolks with 1 tablespoon granulated sugar and a pinch of fine sea salt in a medium bowl until pale and slightly thickened. Remove the vanilla pod from the cream (if used) and discard.
Combine cream and yolks
Slowly pour about one quarter of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks and avoid scrambling. Continue adding the remaining cream in a steady stream while whisking until fully combined. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any cooked bits and vanilla pod remnants.
Fill ramekins
Divide the strained custard evenly among the six ramekins.
Bake in a water bath
Place the baking dish with the filled ramekins in the oven. Carefully pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins (about 1/2 to 3/4 inch). Bake at 325°F (160°C) for 35–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken.
Cool and chill
Carefully remove the ramekins from the water bath and transfer them to a wire rack. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, until fully chilled and set.
Caramelized tops
Prepare sugar topping
When ready to serve, remove the chilled ramekins from the refrigerator. Sprinkle about 1 tablespoon granulated sugar evenly over the surface of each custard, tilting and tapping to create a thin, even layer. You can use slightly less or more sugar to taste, but aim for an even coverage.
Caramelize the sugar
Using a kitchen blowtorch: Hold the torch about 2–3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color, about 1–2 minutes. Let the sugar harden for a minute before serving. Without a torch (broiler method): Place the ramekins on a baking sheet and position the oven broiler about 4–6 inches from the heat source. Preheat the broiler. Broil the sugared ramekins 1–3 minutes, watching constantly, until the sugar bubbles and caramelizes to a deep amber. Remove promptly and let harden.
Serve
Allow the caramel to cool and harden for 1–2 minutes. Tap the top with a spoon to crack the sugar and serve immediately. Optionally garnish with a few fresh berries or a mint leaf.