Crème Brûlée Recipe
Chef’s Selection of Creme Brûlée
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and half of the granulated sugar. Split the vanilla bean and scrape the seeds into the cream mixture. Add the vanilla pod as well. Heat over medium heat until it's just about to boil, then remove from heat and let it steep for about 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly whisk the warm cream mixture into the egg yolks, making sure to remove the vanilla pod. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to eliminate any lumps.
- 4
Bake the Custards
Preheat the oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until the custards are set but still slightly jiggly in the center.
- 5
Chill
Carefully 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.
- 6
Caramelize the Sugar
When ready to serve, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. (If you don’t have a torch, you can place them under a broiler for a couple of minutes, watching closely to prevent burning.)
- 7
Serve
Let the brûlée sit for a minute to harden before serving. Enjoy your delicious crème brûlée!
