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
Preheat Oven
Preheat your oven to 325°F (160°C).
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.
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.
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.
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
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.
Serve
Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy your homemade crème brûlée!