Crème Brûlée Recipe
A smooth custard, topped with caramelized sugar
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.
Custard Base
Topping
Method
Preparing the Custard
- 1
Heat the Cream
In a saucepan over medium heat, combine the heavy cream and the split vanilla bean (scrape the seeds into the cream). Heat until the cream is just about to boil, then remove from heat and let it steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is light in color and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while constantly whisking to avoid cooking the eggs.
- 4
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a clean bowl to remove any coagulated egg bits and the vanilla bean pod.
Baking the Crème Brûlée
- 5
- 6
- 7
Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set, but the center still jiggles slightly.
- 8
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours or until well chilled.
Caramelizing the Sugar
- 9
Sprinkle Sugar
Once the custards are chilled, sprinkle a thin layer of granulated sugar evenly over the top of each custard.
- 10
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden-brown crust. If you do not have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
- 11
Cool the Topping
Allow the caramelized sugar to cool and harden for a minute before serving.