Crème Brulee Recipe
Vanilla flavored custard with caramelized sugar crust, berries and whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Caramelized Topping
Garnish
Method
Custard Preparation
- 1
Heat the Cream
In a medium saucepan, combine the heavy cream and split vanilla bean (scrape seeds into the cream and add the pod). Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is thick and pale.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Once combined, strain the mixture through a fine mesh sieve to remove the vanilla pod and any curdled bits.
- 4
- 5
Bake
Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the water bath and let cool to room temperature. Refrigerate for at least 2 hours, or overnight.
Caramelization
- 6
Caramelize the Sugar
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, glassy crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, keeping a close eye to prevent burning.
Serving
- 7
Garnish and Serve
Top each crème brûlée with a dollop of whipped cream and a handful of mixed berries. Serve immediately and enjoy!