Créme Brûlée Recipe
Make Créme Brûlée Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Toppings
Method
Prepare the Custard
- 1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it is just about to simmer, stirring occasionally. Remove from heat just before it boils.
- 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 slightly thickened.
- 3
Infuse Vanilla
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod into the heated cream, stirring to combine. Let it infuse for about 10 minutes, then remove the pod.
- 4
Temper the Egg Mixture
Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Once combined, strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth custard.
Bake the Custard
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
- 7
- 8
Bake
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly wobbly in the center.
- 9
Cool Down
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
- 10
Prepare Topping
Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard.
- 11
Caramelize
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden crust. If you don't have a torch, place the ramekins under a broiler for 1-2 minutes, keeping a close watch to prevent burning.