Crème Brulee Recipe

Time4h

Serves6

Make Crème Brulee Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and prepare ramekins
Preheat the oven to 325°F (162°C). Place six 4-oz (120 ml) ramekins in a deep roasting pan or baking dish that will hold them snugly.
2
Heat cream and milk with vanilla
Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan; add the pod and the heavy cream and whole milk. Warm over medium heat until the mixture is steaming and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep 15 minutes to infuse. If using 1 tsp pure vanilla extract instead of a bean, add it after the mixture is off the heat and cooled slightly.

3
Whisk yolks and sugar
In a large bowl, whisk the 6 egg yolks with 2 tablespoons granulated sugar and 1 teaspoon fine salt until the mixture is smooth, slightly paler, and ribbons form when the whisk is lifted.
4
Temper and combine
Remove the vanilla pod from the cream mixture. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin steady stream while whisking constantly to temper the yolks. Continue adding the rest of the cream in a steady stream while whisking until fully incorporated. Strain the combined custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and the vanilla pod.
5
Portion into ramekins
Divide the custard evenly among the six ramekins (about 4 oz / 120 ml each). Place the filled ramekins back into the roasting pan.

6
Add hot water
Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the ramekins (approx. 1 inch/2.5 cm). This creates a bain-marie for gentle, even baking.
7
Bake
Carefully transfer the roasting pan to the preheated oven. Bake for 35–40 minutes, checking at 30 minutes. The custards are done when the edges are set but the centers still wobble slightly when the ramekin is gently shaken.
8
Cool
Remove ramekins from the water bath using tongs or a towel and place on a wire rack. Let cool to room temperature for 30–45 minutes, then cover loosely with plastic wrap and refrigerate for at least 2 hours and up to 3 days to fully set.

9
Dry the surface
When ready to serve, remove the chilled ramekins from the refrigerator and pat the tops dry with a paper towel to remove any condensation.
10
Evenly sprinkle sugar
Evenly divide and sprinkle about 1 tablespoon granulated sugar over the surface of each custard (total ~6 tbsp). Tilt the ramekin slightly to distribute any clumps so you have a thin, even layer.
11
Torch or broil to caramelize
Method A (preferred) — Using a kitchen blowtorch, hold the flame about 2–3 inches (5–8 cm) from the surface and sweep evenly until the sugar melts and forms a deep golden-brown, glassy crust (about 1–3 minutes). Allow the sugar to cool and harden for 1–2 minutes. Method B (no torch) — Place the ramekins on a baking sheet and broil on the top rack 3–6 inches from the broiler for 3–6 minutes, watching constantly; rotate as needed until caramelized but not burned. Broiling may cause more heat transfer to the custard, so chill briefly if the custard softens.
12
Rest and garnish
Let the caramelized tops rest 5 minutes to fully harden. If desired, garnish each with a few fresh berries and a mint leaf before serving.