Creme Brulée Recipe
Make Creme Brulée Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Heat the Cream
In a saucepan, pour 2 cups of heavy cream. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Heat the mixture over medium heat until it just begins to simmer. Do not let it boil.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together 5 large egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
- 3
Combine Mixtures
Once the cream is heated, remove it from the heat. Gradually pour the hot cream into the egg yolk mixture while continuously whisking to prevent the eggs from scrambling.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits.
Baking
- 5
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Place 4 to 6 ramekins in a large baking dish.
- 6
Fill Ramekins
Pour the custard mixture evenly into the ramekins, filling them about 3/4 full.
- 7
- 8
Bake the Custards
Bake in the preheated oven for about 30 to 35 minutes or until the custards are set but still slightly jiggly in the center.
- 9
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool at room temperature. Once cool, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
- 10
Prepare the Sugar Topping
Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it forms a golden-brown crust. Alternatively, you can place the ramekins under the broiler in the oven for a few minutes, watching closely to avoid burning.
- 12
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade crème brûlée!