Crème Brûlée Recipe
Classic custard topped with caramelized sugar
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Heat the Cream
In a medium saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until it begins to simmer, then remove from heat and let it steep for 15 minutes.
- 2
Prepare the Egg Mixture
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean from the cream mixture. Gradually pour the warm cream into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling.
- 4
Strain the Custard
Pour the mixture through a fine-mesh sieve into a large measuring jug or bowl to remove any coagulated bits.
Baking
- 5
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 6
- 7
- 8
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
- 9
Prepare for Caramelizing
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
- 10
Caramelize the Sugar
Use a kitchen torch to caramelize the sugar until it turns a deep golden brown. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- 11
Serve
Allow the caramelized sugar to cool for a minute to harden before serving. Enjoy your homemade crème brûlée!