Créme Brulee Recipe
Indulge in our classic Crème Brûlée, a velvety custard infused with rich vanilla and topped with a perfectly caramelized sugar crust. Each spoonful offers a delightful contrast between the creamy interior and the satisfying crack of the brûléed topping, making it a timeless dessert that promises to enchant your taste buds.
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Ingredients
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Crème Brûlée Ingredients
Method
Crème Brûlée Directions
Prepare the Cream Mixture
In a saucepan, pour the heavy cream and scrape the seeds from the vanilla bean into the cream. Add the whole vanilla bean pod to the mixture. Heat over medium heat until just simmering, then remove from heat and let it steep for 15 minutes.
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 smooth and pale in color.
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Gradually add the warm cream to the egg yolk mixture, whisking continuously to avoid curdling. Once combined, strain the mixture through a fine-mesh sieve into a bowl.
Bake the Custards
Preheat your oven to 325°F (163°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes until the custards are set but still slightly jiggly in the center.
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight for best results.
Caramelize the Sugar
Before serving, sprinkle an even layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy layer. If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
Serve
Allow the crème brûlée to sit for a minute to cool slightly after caramelizing. Serve immediately and enjoy!