Crème Brulée Recipe
Make Crème Brulée Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Desserts
Method
Crème Brûlée Directions
- 1
Prepare equipment and preheat
Preheat the oven to 325°F (160°C). Arrange a rack in the center and place a large roasting pan in the oven to create a water bath.
- 2
Infuse and season the cream
In a medium saucepan, combine the heavy cream, vanilla extract, and salt. Heat over medium heat just until steam begins to rise, then remove from heat. Do not let it boil.
- 3
Whisk yolks with sugar
In a separate bowl, whisk the egg yolks with 1/2 cup granulated sugar until the yolks lighten in color and the mixture is smooth.
- 4
Temper the yolks
Slowly pour about one-third of the hot cream into the yolk mixture, whisking constantly to temper. Then whisk in the remaining hot cream.
- 5
Strain and portion
Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdles. Divide evenly among 4 ramekins.
- 6
- 7
Chill the custards
Carefully remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours (or up to 24 hours) to fully set.
- 8
Caramelize the tops
When ready to serve, sprinkle 1 tablespoon sugar evenly over each custard. Use a culinary torch to caramelize the sugar until it forms a glossy, golden crust, about 1-2 minutes per ramekin. Alternatively, broil under high heat for 1-3 minutes watching closely.