Homemade Caramel Crème Brulee Recipe

Time2h 30m

Serves4

caramelized sugar topping

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Ingredients

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1
Infuse 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 allow to steep for about 15 minutes.
2
Mix 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.
3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking to prevent the eggs from curdling.
4
Strain the Mixture
Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids or curdled bits.
5
Pour into Ramekins
Divide the custard mixture evenly among 4 to 6 ramekins.
6
Bake
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 in a preheated oven at 325°F (165°C) for about 30-35 minutes, or until the custard is just set but still slightly jiggly in the center.
7
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.

8
Prepare the Caramel
In a small saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves, then increase the heat and bring to a boil without stirring. Cook until the mixture turns a deep amber color, about 8-10 minutes.
9
Cool the Caramel
Remove from heat and let the caramel cool slightly before using to prevent burning.
10
Caramelize the Top
Once the custards are chilled, place them on a baking sheet. Pour a thin layer of the caramel over each custard and quickly tilt the ramekin to spread it evenly. Use a kitchen torch to caramelize the sugar until it bubbles and turns golden brown. Allow to cool and harden before serving.