Creme Brulee Recipe
A classic dessert with a rich custard base and a caramelized sugar top.
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Ingredients
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Custard Base
Caramelized Topping
Method
Preparation
- 1
Make the Custard
Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream and 1 cup of granulated sugar over medium heat. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the bean pod as well. Stir until the sugar dissolves and the mixture is hot but not boiling.
- 2
Combine Egg Yolks
In a mixing bowl, whisk the egg yolks with a pinch of salt until blended. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- 3
Strain and Bake
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any coagulated bits. Pour the custard into ramekins. Place the ramekins in a baking dish and fill the dish with hot water to come halfway up the sides of the ramekins. Bake for 30-35 minutes, until set but slightly jiggly in the center.
- 4
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or until chilled.
Caramelizing the Top
- 5
Caramelize
Sprinkle a thin, even layer of granulated sugar (about 1 tablespoon per ramekin) over the chilled custards. Using a kitchen torch, carefully melt the sugar until it turns golden brown and caramelized. Alternatively, place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
- 6
Serve
Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy your homemade crème brûlée!