Vanilla Crème Brûlée Recipe
fresh berries
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.
Crème Brûlée Ingredients
Method
Preparation Instructions
Prepare the Cream Mixture
In a medium saucepan, combine heavy cream and the seeds from the vanilla bean (split the bean lengthwise and scrape out the seeds). Heat over medium heat until just simmering, then remove from heat and let it steep for 15 minutes.
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Strain through a fine-mesh sieve into a clean bowl to remove any solids.
Prepare for Baking
Preheat your oven to 325°F (160°C). Place four ramekins in a baking dish and divide the custard mixture evenly among them.
Bake the Custards
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custards are just set but still slightly jiggly in the center.
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 overnight.
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy.
Serve
Let the crème brûlée sit for a minute to allow the sugar to harden. Serve with fresh berries on the side.