Crème Brûlée Recipe
Classic, caramelized vanilla custard.
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Ingredients
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Custard Base
Method
Preparation and Baking
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Chill
Remove the ramekins from the water bath and let them cool. Once cool, cover and refrigerate for at least 4 hours, or overnight.
- 6
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.