Crème Brulee Recipe
Indulge in our classic Crème Brûlée, a luxurious dessert featuring a velvety vanilla custard base, perfectly caramelized to create a satisfying crackling sugar top. Each spoonful offers a delightful contrast of creamy richness and sweet crunch, making it the perfect ending to any meal.
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Ingredients
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Custard Base
Topping
Method
Prepare the Custard
Heat the Cream
In a medium saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it begins to simmer. Remove from heat and let it steep for about 15 minutes.
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and the granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.
Bake
Prepare Ramekins
Preheat your oven to 325°F (163°C). Place six ramekins in a baking dish and fill them with the custard mixture.
Water Bath
Pour hot water into the baking dish, about halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still jiggle slightly in the center.
Cool
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.
Caramelize the Sugar
Add Sugar Topping
When ready to serve, sprinkle about 1 teaspoon of granulated sugar on top of each custard.
Caramelize
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Allow to cool for a minute before serving.