Crème Brûlée Recipe
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Heat Cream
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- 2
Prepare Vanilla
While the cream is heating, split the vanilla bean in half lengthwise and scrape the seeds into the cream. Add the empty pod to the cream as well.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 4
Combine Mixtures
Slowly pour the hot cream into the yolk mixture, whisking constantly to temper the eggs. Remove the vanilla pod.
- 5
Strain Custard
Pour the mixture through a fine-mesh sieve into a large bowl or measuring cup to remove any lumps.
Baking
- 6
Preheat Oven
Preheat your oven to 325°F (160°C).
- 7
- 8
Add Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 9
Bake
Carefully place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 10
Cool
Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours, or overnight.
Caramelizing Sugar
- 11
Prepare for Sugar Topping
Once the custards are chilled, sprinkle 1/2 tablespoon of granulated sugar evenly over the top of each custard.
- 12
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it is bubbly and golden brown. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 13
Serve
Allow the caramelized sugar to cool for a minute before serving.