Creme 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 texture and the satisfying crack of the sugar shell, making this timeless dessert a luxurious treat that melts in your mouth.
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Ingredients
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Creme Brulee Ingredients
Method
Preparation Instructions
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Cream Mixture
In a saucepan over medium heat, combine the heavy cream and half of the granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Heat until the mixture is just below boiling, then remove from heat and let steep for 15 minutes.
- 3
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, remaining granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Remove the vanilla pod.
- 5
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.
- 6
- 7
Bake in Water Bath
Pour hot water into the baking dish around the ramekins, being careful not to get any water into the custard. Bake for 30-35 minutes, or until the custards are just set but still jiggly in the center.
- 8
Cool and Chill
Carefully remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
- 9
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
