Crème Brulee Recipe
A rich, creamy vanilla bean custard crusted with a caramelized sugar shell.
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Ingredients
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Ingredients for Crème Brulee
Method
Directions for Making Crème Brulee
- 1
Prepare the Custard
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean in half lengthwise, scrape the seeds into the cream, and add the empty pod. Remove from heat and let it steep for 15 minutes.
- 2
Combine Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Mix Cream and Egg Yolk Mixture
Remove the vanilla bean pod from the cream. Gradually add the warm cream to the egg yolk mixture, whisking constantly to avoid curdling.
- 4
Bake the Custards
Preheat the oven to 325°F (160°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, or until the edges are set but the centers are still slightly jiggly.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool at room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Sprinkle a thin layer of turbinado sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy shell. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 7
Serve
Let the sugar shell cool for a minute before serving. Enjoy your crème brulee!
