Creme Brulee Recipe
Indulge in our classic crème brûlée, featuring a rich and creamy vanilla custard topped with a perfectly caramelized sugar crust that crackles with each spoonful.
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.
Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until it starts to simmer, then remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and thick.
- 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 into a clean bowl to remove the vanilla pod and any cooked egg bits.
- 4
- 5
Cool and 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 a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crispy. Alternatively, you can broil them in the oven for 1-2 minutes, watching closely to avoid burning.
- 7
Serve
Allow the crème brûlée to sit for a minute or two after caramelizing the sugar, then serve immediately.
