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.
Crème Brûlée Ingredients
Method
Preparation Instructions
- 1
Prepare the Cream
In a saucepan, combine the heavy cream and the vanilla bean (split and scraped) or vanilla extract. Heat over medium heat until it just begins to boil. Remove from heat and let it steep for 15 minutes.
- 2
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Add a pinch of salt and mix well.
- 4
Strain the Custard
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any clumps and the vanilla bean pod.
- 5
Bake the Custard
Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and fill them with the custard mixture. Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
- 6
Cool and Refrigerate
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Alternatively, you can place them under a broiler for a few minutes, watching closely to prevent burning.
- 8
Serve
Allow the caramelized sugar to harden for a minute before serving. Enjoy your homemade crème brûlée!
