Creme Brulee Recipe
Make Creme Brulee Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Heat the Cream
In a medium saucepan, pour 2 cups of heavy cream. Split the vanilla bean in half, scrape out the seeds, and add both the seeds and the pod to the cream. 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 and Sugar
In a mixing bowl, whisk together 5 large egg yolks and 1 cup of granulated sugar until the mixture is smooth and pale.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to avoid curdling the eggs. Once combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits.
- 4
- 5
- 6
Cool and Chill
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 until chilled.
Caramelizing the Sugar
- 7
Prepare for Caramelizing
Once the custards are chilled, remove them from the refrigerator. Sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard.
- 8
Caramelize Sugar
Using a kitchen torch, carefully melt the sugar until it becomes golden brown and forms a crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, keeping a close eye to prevent burning.
- 9
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade crème brûlée!
