Creme Brulee Recipe
Make Creme Brulee Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Infuse the Cream
In a medium saucepan, combine 2 cups of heavy cream with the whole vanilla bean (split lengthwise to expose the seeds). Heat over medium heat until just below boiling, stirring occasionally. Remove from heat and let it steep for 15 minutes.
- 2
Mix the Egg Yolks
In a mixing bowl, whisk together 5 large egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine the Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Make sure to scrape the seeds from the vanilla bean into the mixture.
Baking the Custard
- 4
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Strain the custard mixture through a fine mesh sieve into a large measuring jug to remove any lumps. Place your ramekins in a baking dish and fill them with the custard mixture, leaving some space at the top.
- 5
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will help the custard cook evenly.
- 6
Bake the Custard
Bake in the preheated oven for 30-40 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool in the water bath for 10 minutes.
- 7
Chill the Custard
Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Caramelizing the Sugar
- 8
Prepare for Caramelization
Once the custard is chilled, sprinkle 2 tablespoons of granulated sugar evenly over the top of each custard.
- 9
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Serving
- 10
Let it Rest
Allow the caramelized sugar to cool for a minute before serving. This will create a hard shell.
- 11
Enjoy
Serve immediately after caramelizing for the best texture. Enjoy the creamy custard with the crispy caramelized top!