Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Instructions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and vanilla bean (split and scraped). Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Gradually whisk the warm cream mixture into the egg yolk mixture until well combined. Strain the mixture through a fine-mesh sieve to remove the vanilla bean and any coagulated egg bits.
- 4
Bake the Custards
Preheat your 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 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 5
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle about 1 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes.
- 7
Serve
Let the brûlées sit for a minute to allow the sugar to harden, then serve immediately and enjoy!
