Restaurants›The Bottle›Crème Brûlée Recipe

Crème Brûlée Recipe

Inspired by The Bottle
Time2h
Serves4

Vanilla Crème Brûlée, Snickerdoodle Cookie, Double Chocolate Chip Cookie

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Ingredients

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Crème Brûlée

Method

Preparation and Cooking

1

Prepare the Cream Mixture

In a saucepan, heat the heavy cream and split vanilla bean (scrape the seeds into the cream) over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.

2

Mix Egg Yolks and Sugar

In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.

3

Combine Mixtures

Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into another bowl to remove the vanilla bean and any cooked egg bits.

4

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 halfway up the sides of the ramekins. Bake for 30-35 minutes or until set but still slightly jiggly in the center.

5

Chill the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

6

Caramelize the Sugar

When ready to serve, sprinkle a thin layer of turbinado sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden and bubbly. Let it cool for a minute before serving.