Crème Brulee Recipe
Indulge in our classic Crème Brulee, a velvety custard base infused with rich vanilla, topped with a perfectly caramelized sugar crust. Each spoonful offers a delightful contrast between the creamy interior and the satisfying crack of the golden top, making this dessert a timeless favorite that promises to delight your senses.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream and the seeds scraped from the vanilla bean (along with the pod). Heat over medium heat until the cream just begins to simmer. Remove from heat and let it 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 well combined and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Gradually pour the warm cream into the egg mixture, whisking continuously to prevent curdling.
- 4
- 5
Bake in Water Bath
Carefully add hot water to the baking dish, filling it halfway up the sides of the ramekins. Bake for 30-40 minutes or until the custards are set but still slightly jiggly in the center.
- 6
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or until well chilled.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, broil in the oven for a few minutes, watching closely to prevent burning.