Crème Brûlée Recipe
Make Crème Brûlée Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Finishing
Method
Custard Base
- 1
- 2
Infuse cream
Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the cream; add the scraped pod as well (if using extract, add later with the eggs). Heat over medium until just below a simmer and small bubbles form around the edge (do not boil), about 5–7 minutes. Remove from heat, cover, and let steep 15 minutes to infuse. If using vanilla extract, allow the cream to cool slightly before adding extract in a later step.
- 3
Whisk yolks and sugar
While cream is steeping, whisk the large egg yolks with 3/4 cup granulated sugar and the pinch of salt in a medium bowl until the mixture is pale, slightly thickened, and sugar begins to dissolve, about 1–2 minutes.
- 4
Temper eggs
Remove and discard the vanilla pod from the cream. Slowly stream about 1/3 of the hot cream into the yolk-sugar mixture while whisking constantly to temper the yolks. Continue adding the remaining cream slowly while whisking until fully combined. If using vanilla extract, whisk 1 teaspoon now into the custard.
- 5
Strain custard
Pour the custard through a fine-mesh sieve set over a large measuring cup or bowl to remove any coagulated bits and vanilla pod residue. This yields a silky texture.
- 6
- 7
Bake
Bake in the preheated oven until the custards are just set but still slightly wobbly in the center when gently shaken, about 30–40 minutes depending on ramekin size and oven. Check at 25 minutes if using smaller ramekins.
- 8
Cool and chill
Using tongs or oven mitts, remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover each ramekin with plastic wrap and refrigerate at least 2 hours and up to 3 days. Chilling is important for proper texture and easy caramelization later.
Finishing
- 9
Prepare sugar for torching
When ready to serve, remove ramekins from refrigerator and let sit 10–15 minutes to take off the chill (optional). Evenly sprinkle about 1 to 1 1/2 teaspoons of granulated or superfine sugar across the top of each custard, tilting and tapping the ramekin to get a thin, even layer. Use the sugar quantity across all ramekins from the 1/2 cup reserved; aim for a transparent, even coating.
- 10
Caramelize the tops
Using a kitchen blowtorch, hold the flame 2–3 inches (5–8 cm) from the sugar and move the flame in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color without burning too black, about 1–2 minutes per ramekin. If you don't have a torch, place the ramekins under a preheated broiler set high for 2–4 minutes, watching carefully and rotating to caramelize evenly—place the rack close to the broiler element and watch constantly to avoid burning. Allow the sugar to harden for 1–2 minutes to form a crisp shell.
- 11
Garnish and serve
Optionally top with a few fresh berries or a small mint leaf. Serve immediately so guests can crack the caramelized top and enjoy the contrast of crunchy sugar and creamy custard.
