Restaurants›Sears Fine Food›Creme Brulee Recipe

Creme Brulee Recipe

Inspired by Sears Fine Food
Time2h
Serves4

Creamy custard topped with a hand torched caramel shell and berries of the season

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Custard Base

Caramel Topping

Method

Prepare the Custard

1

Infuse the Cream

In a saucepan, heat the heavy cream and split vanilla bean over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

2

Whisk Egg Yolks

In a bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and thick.

3

Combine Mixtures

Slowly pour the infused cream into the egg yolk mixture, whisking constantly to prevent curdling.

4

Strain the Mixture

Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.

Bake the Custards

5

Preheat Oven

Preheat your oven to 325°F (160°C).

6

Fill Ramekins

Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.

7

Bake

Bake in the preheated oven for 30-40 minutes, or until the edges are set but the center is still slightly jiggly.

8

Chill

Remove the ramekins from the water bath, let cool to room temperature, then refrigerate for at least 2 hours or overnight.

Caramelize and Serve

9

Prepare Caramel Topping

Sprinkle a thin layer of granulated sugar evenly over the chilled custard.

10

Torch the Sugar

Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust. Allow to cool slightly.

11

Garnish and Serve

Top with fresh berries of the season and serve immediately.