Crème Brûlée Recipe
Vanilla custard with a caramelized sugar top.
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Ingredients
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Custard Base
Caramelized Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- 2
Add Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the empty pod as well, and let it steep for 15 minutes.
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly thickened.
- 4
Combine Mixtures
Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
- 5
Strain the Custard
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.
Bake the Custards
- 6
- 7
Fill Ramekins
Pour the custard mixture evenly into the ramekins.
- 8
Bake
Carefully place the baking dish in the oven and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 9
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until chilled.
Caramelize the Sugar
- 10
Prepare Sugar
In a small saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir until the sugar is fully moistened.
- 11
Cook Sugar
Place the saucepan over medium heat and cook without stirring until the mixture turns a deep amber color. Watch closely to avoid burning.
- 12
Caramelize Custards
Remove the custards from the refrigerator. Pour a thin layer of caramelized sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely.