Rotating Creme Brulee Recipe
Carefully crafted custard, changes bi-weekly
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Ingredients
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Custard Base
Method
Preparation and Caramelization
Make the Custard
Preheat your oven to 325°F (160°C). In a saucepan, combine heavy cream, granulated sugar, and the scraped vanilla bean with its pod. Heat over medium until just below boiling, then remove from heat and let it steep for 15 minutes.
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and a pinch of salt until pale. Gradually add the warm cream mixture into the yolks, whisking constantly to temper the eggs.
Strain the Mixture
Strain the custard through a fine sieve into a measuring jug to remove any solids and the vanilla pod. Pour the custard into ramekins.
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Let it cool for a minute before serving.