Créme Bruleé Recipe
Make Créme Bruleé Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Desserts
Method
Desserts
- 1
Whisk yolks and sugar
In a medium bowl, whisk egg yolks with 100 g granulated sugar until pale and slightly thick.
- 2
Heat the cream
In a saucepan, combine heavy cream, vanilla extract, and salt. Warm over medium heat until steaming and just below a simmer.
- 3
Temper yolks
Slowly whisk about one third of the hot cream into the yolk mixture to temper. Then whisk the tempered yolks back into the remaining cream.
- 4
Strain and rest
Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits.
- 5
Distribute into ramekins
Divide the custard evenly among six 4-ounce ramekins.
- 6
- 7
Chill
Carefully remove from water bath, cool to room temperature, then refrigerate at least 2 hours (ideally 4 hours or overnight).
- 8
Caramelize the tops
Just before serving, sprinkle each custard with about 2 teaspoons of topping sugar. Use a kitchen torch to caramelize until deep golden and crisp, or broil briefly if needed.
