Crème Brûlée Recipe
Silky custard perfumed with orange flower water and zest, topped with a crackling caramelized sugar crust.
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Ingredients
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Custard
Method
Custard Preparation
- 1
Heat Cream
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- 2
Infuse Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the hot cream. Add the split bean pod to the cream. Let steep for 15 minutes.
- 3
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Remove the vanilla bean pod from the cream. Gradually whisk the hot cream into the egg yolk mixture, ensuring to temper the eggs. Stir in the orange flower water and orange zest.
- 5
Strain Mixture
Strain the custard mixture through a fine-mesh sieve into a large bowl to remove any solids.
- 6
Prepare Ramekins
Preheat the oven to 325°F (160°C). Place ramekins in a baking dish and fill them with the custard mixture.
- 7
Bake
Carefully add hot water to the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is just set but still jiggly in the center.
- 8
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.