Creme Brulee Recipe
Indulge in our classic Crème Brûlée, featuring a rich vanilla custard base topped with a perfectly caramelized sugar crust for a delightful contrast of textures.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Cream
In a saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream). Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well blended and the mixture is pale.
- 3
Combine Mixtures
Slowly pour the warm cream into the egg mixture, whisking continuously to prevent curdling. Strain the mixture through a fine mesh sieve to remove any lumps and the vanilla bean pod.
- 4
Bake the Custard
Preheat your oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover them with plastic wrap and refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the chilled custards. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
