Classic Crème Brulee Recipe
Indulge in our Classic Crème Brûlée, a velvety custard dessert topped with a perfectly caramelized sugar crust. Each spoonful reveals a luscious blend of rich vanilla flavors, balanced by the satisfying crack of the brittle topping. A timeless treat that promises to delight your senses and leave you craving more.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vanilla Cream
In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until just below boiling. Remove from heat and let it infuse for about 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale in color.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the yolks from cooking.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean pieces and any coagulated egg.
- 5
- 6
Bake the Custard
Bake in the preheated oven for about 30-35 minutes, or until the custards are just set but still slightly jiggly in the center.
- 7
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
- 8
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it’s golden brown and crispy. Let it cool for a minute before serving.
