Crème Brûlée Recipe
Classic, caramelized vanilla custard.
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Ingredients
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Custard Base
Method
Preparation and Baking
Prepare the Cream
In a saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Once fully combined, strain the mixture through a fine-mesh sieve into another bowl to remove the vanilla bean and any cooked egg bits.
Bake the Custards
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the ramekins. Bake for about 40-45 minutes or until the custard is set but still slightly jiggly in the center.
Chill
Remove the ramekins from the water bath and let them cool. Once cool, cover and refrigerate for at least 4 hours, or overnight.
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and bubbly. Allow the sugar to harden for a few minutes before serving.