Creme Brûlée Recipe
Indulge in our classic Crème Brûlée, a velvety custard delicately infused with vanilla and finished with a perfectly caramelized sugar crust. Each spoonful offers a delightful contrast of creamy richness and satisfying crunch, making it a timeless dessert that will leave you craving more.
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Ingredients
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Custard Base
Topping
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare Cream Mixture
In a saucepan, combine heavy cream and vanilla bean (split and scraped). Heat over medium heat until it begins to simmer. Remove from heat and let steep for 15 minutes.
- 3
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and 1 cup of granulated sugar until the mixture is pale and thick.
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs. Strain through a fine-mesh sieve into a pitcher to remove the vanilla bean and any coagulated egg.
- 5
- 6
Cool
Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or overnight.
Finishing Touches
- 7
Caramelize Sugar
Before serving, sprinkle about 1/2 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden layer. Alternatively, place under broiler for a minute or two, watching closely.
- 8
Serve
Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy your homemade crème brûlée!