Crème Brûlée Recipe
Make Crème Brûlée Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Topping Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until it just begins to simmer. Remove from heat and let it sit for 15 minutes to infuse the vanilla flavor.
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and 1 cup of granulated sugar until the mixture is pale and thick.
- 4
Combine Mixtures
Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any coagulated egg bits.
- 5
- 6
Bake the Custard
Carefully pour hot water into the baking dish around the ramekins, filling it halfway up the sides. Bake for 30-40 minutes, or until the custards are just set but still slightly wobbly in the center.
Chilling and Caramelizing
- 7
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight.
- 8
Caramelize Sugar Topping
When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard. Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.