Creme Brûlée Recipe

Time1h 30m

Serves6

Make Creme Brûlée Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Heat the Cream
In a medium saucepan, pour in the heavy cream. Split the vanilla bean lengthwise, scrape out the seeds with a knife, and add both the seeds and the bean pod to the cream.
2
Infuse the Flavor
Place the saucepan over medium heat and bring the cream to a simmer. Once simmering, remove from heat and let it steep for 15 minutes. This allows the vanilla flavor to infuse into the cream.
3
Beat the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened, about 2-3 minutes.
4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the eggs. This prevents them from scrambling.
5
Strain the Custard
Once combined, strain the custard through a fine-mesh sieve into another bowl or measuring cup to remove the vanilla bean pod and any cooked egg bits.

6
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Place 6 ramekins (about 6 oz each) in a baking dish. Pour the strained custard into the ramekins, filling them about 3/4 full.
7
Create the Water Bath
Pour hot water into the baking dish around the ramekins, filling it until the water reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly.
8
Bake
Carefully place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the custards are set but still jiggle slightly in the center.
9
Cool Down
Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours, or until chilled.

10
Prepare for Topping
When ready to serve, remove the custards from the refrigerator. Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns a golden brown. If you don’t have a torch, you can place the ramekins under a broiler for about 2-3 minutes, watching closely to prevent burning.
12
Let it Set
Allow the caramelized sugar to cool for a minute to harden before serving.