Classic Crème Brûlée Recipe
Indulge in our Classic Crème Brûlée, a timeless dessert featuring a velvety vanilla custard base, perfectly set beneath a delicate layer of caramelized sugar. Each spoonful offers a delightful contrast of creamy richness and satisfying crunch, making it the ultimate sweet finale to your meal. Experience the magic as you crack through the golden top to reveal the luscious goodness below.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, granulated sugar, and a pinch of salt. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture. Heat over medium heat until just boiling, then remove from heat and let steep for 15 minutes.
- 2
- 3
Combine Mixtures
Remove the vanilla pod from the cream mixture. Slowly pour the warm cream into the egg yolks while whisking constantly to temper the yolks. Ensure that the mixture is well combined.
- 4
- 5
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 overnight.
- 6
Caramelize the Sugar
Just before serving, sprinkle a thin layer of turbinado sugar over the custard. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. If you don't have a torch, you can place them under a broiler for a few minutes, watching closely to prevent burning.
- 7
Serve
Let the crème brûlée sit for a minute to harden the caramel crust, then serve immediately.
