Creme Brûlée Recipe
A classic dessert with a creamy custard base and a caramelized sugar top.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Whisk the Egg Yolks
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
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the yolks. Once combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
- 4
Prepare the Ramekins
Preheat the oven to 325°F (160°C). Place six ramekins in a baking dish and fill them with the custard mixture, about 3/4 full.
- 5
Bake the Custards
Pour hot water into the baking dish around the ramekins, creating a water bath. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center remains slightly jiggly.
- 6
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- 7
Caramelize the Sugar
When ready to serve, sprinkle 1 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.
- 8
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your delicious crème brûlée!
