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.
Custard Base
Method
Preparation
- 1
Prepare the Cream
In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean from the cream. Gradually add the warm cream to the egg yolk mixture, whisking constantly to prevent cooking the eggs.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits.
- 5
Bake the Custards
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 6
Cool and Refrigerate
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
Before serving, sprinkle an even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. Alternatively, broil in the oven for 1-2 minutes, watching closely to avoid burning.
- 8
Serve
Let the crème brûlée sit for a minute to harden the sugar topping, then serve immediately.