Creme Brulee Recipe
Make Creme Brulee Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream
In a saucepan, combine heavy cream and split vanilla bean (scrape seeds into the cream). Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
- 2
Whisk the Egg Yolks
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, whisking constantly to prevent cooking the yolks.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any cooked egg bits.
- 5
Bake the Custards
Preheat the oven to 325°F (160°C). Place ramekins in a baking dish and fill them with the custard mixture. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.
- 6
Cool and Chill
Remove ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the tops of the chilled custards. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 8
Serve
Let the caramelized sugar cool slightly before serving. Enjoy your delicious crème brûlée!
