Crème Brûlée Recipe
Rich French vanilla bean custard with hand-fired sugar crust.
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Ingredients
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Custard
Sugar Crust
Method
Preparing the Custard
- 1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it is just simmering. Remove from heat.
- 2
Extract Vanilla
Split the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the heated cream. Let it steep for about 15 minutes.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and creamy.
- 4
Combine Mixtures
Remove the vanilla pod from the cream. Gradually whisk the hot cream into the egg mixture, ensuring to temper the eggs and prevent them from scrambling.
- 5
Strain the Mixture
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits and ensure a smooth custard.
Baking
- 6
- 7
Fill Ramekins
Evenly distribute the custard mixture into the ramekins.
- 8
Bake the Custards
Carefully place the baking dish in the oven and bake for about 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
- 9
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
Creating the Sugar Crust
- 10
Prepare for Caramelization
Once the custards are chilled, sprinkle a thin, even layer of granulated sugar on top of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust. If you don’t have a kitchen torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 12
Let it Rest
Allow the brûlée to sit for a minute or two to let the sugar crust harden before serving.
