Ultimate Creme Brule Recipe

Inspired by Parley Room

Time2h

Serves6

Make Ultimate Creme Brule 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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1
Prepare the Vanilla Cream
In a medium saucepan, heat the heavy cream over medium heat until it starts to steam. Do not boil.
2
Add Vanilla
Slice the vanilla bean in half lengthwise and scrape the seeds into the cream. Add the vanilla pod to the cream for additional flavor. Remove from heat and let steep for 15 minutes.
3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
4
Combine Cream and Egg Mixture
Gradually pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
5
Strain the Mixture
Strain the mixture through a fine sieve into a clean bowl to remove the vanilla pod and any coagulated bits.
6
Pour into Ramekins
Preheat your oven to 325°F (160°C). Divide the custard mixture evenly among six ramekins.
7
Bake in Water Bath
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes until the custards are set but still slightly jiggly in the center.
8
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.

9
Sprinkle Sugar on Top
Once the custards are chilled, sprinkle a thin layer of granulated sugar evenly over the top of each custard.
10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don't have a torch, place the ramekins under a broiler for about 1-2 minutes, watching closely to avoid burning.
11
Cool the Topping
Allow the caramelized sugar to cool and harden for a few minutes before serving.