Crème Brûlée Recipe
Classic vanilla crème brûlée with a caramelized top.
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Ingredients
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Custard Base
For Caramelizing
Method
Prepare the Custard Base
- 1
Heat the Cream
In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for about 15 minutes to allow the vanilla flavor to infuse.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream and slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup to remove any lumps and ensure a smooth texture.
Baking the Custard
- 5
Prepare Ramekins
Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a large baking dish. Make sure they are evenly spaced.
- 6
Fill Ramekins
Pour the strained custard mixture evenly into the ramekins, filling them about three-quarters full.
- 7
- 8
Bake
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 9
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
- 10
Sprinkle Sugar
Once the custards are chilled, sprinkle a thin, even layer of granulated sugar over the top of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden brown crust. Alternatively, you can place the ramekins under the broiler in the oven for 1-2 minutes, watching closely to avoid burning.
- 12
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your classic crème brûlée!
