Crème Brulee Recipe
Indulge in our classic Crème Brûlée, a velvety custard topped with a perfectly caramelized sugar crust. Each spoonful offers a delightful contrast of creamy richness and satisfying crunch, infused with a hint of vanilla for a truly luxurious dessert experience.
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Ingredients
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Crème Brulee Ingredients
Method
Crème Brulee Directions
- 1
Prepare the Cream
In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
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 slightly thickened.
- 3
Combine Mixtures
Gradually add the warm cream to the egg yolk mixture, whisking continuously to prevent curdling. Strain the mixture through a fine mesh sieve into a clean bowl.
- 4
Bake the Custards
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it comes halfway up the sides of the ramekins. Bake for about 40-45 minutes, or until the edges are set but the centers are still slightly jiggly.
- 5
Cool and Chill
Remove the ramekins from the water and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Allow to cool for a minute before serving.