Crème Brûlée Recipe
Rich Custard topped with a Layer of Hardened Caramelized Sugar
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Ingredients
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Custard Base
Caramelized Topping
Method
Prepare the Custard
- 1
Heat the Cream
In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it just begins to simmer. 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, granulated sugar, and salt until the mixture is pale and slightly thickened.
- 3
Combine and Strain
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly. Strain the mixture through a fine-mesh sieve to remove the vanilla bean and any coagulated egg bits.
Bake the Custards
- 4
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 5
Prepare the Ramekins
Place 4 ramekins in a baking dish and fill them with the custard mixture, leaving some space at the top.
- 6
- 7
Bake
Bake in the preheated oven for about 30-35 minutes, or until the custards are just set but still slightly jiggly in the center.
Chill and Caramelize
- 8
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours, or overnight.
- 9
Caramelize the Sugar
Sprinkle a thin layer of granulated sugar (about 1 tablespoon per ramekin) on top of each custard. Use a kitchen torch to caramelize the sugar until it melts and forms a hard, golden crust. Alternatively, you can place them under a broiler for a few minutes, but watch closely to prevent burning.