Classic Crème Brulee Recipe
Tahitian vanilla bean custard with a caramelized sugar crust.
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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, heat 2 cups of heavy cream over medium heat until it begins to simmer. Do not let it boil.
- 2
Add Vanilla
Split the Tahitian vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod to the cream as well. Stir well.
- 3
Whisk Egg Yolks
In a large mixing bowl, whisk together 5 large egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Remove the vanilla pod from the cream and gradually pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs.
- 5
Strain Custard
Pour the custard mixture through a fine-mesh sieve into another bowl to strain out any cooked egg bits and ensure a smooth custard.
Bake the Custard
- 6
Prepare Ramekins
Preheat your oven to 325°F (163°C). Place 4-6 ramekins in a baking dish and pour the custard into them, filling each ramekin about ¾ full.
- 7
- 8
Bake
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 9
Cool the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
- 10
Add Sugar
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar on top of each custard.
- 11
Caramelize
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 12
Cool and Serve
Let the caramelized sugar cool for a minute until it hardens. Serve immediately and enjoy your Classic Crème Brulee!