Crème Brûlée Recipe
Classic vanilla custard topped with caramelized sugar.
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Ingredients
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Custard Base
Topping
Method
Custard Base
- 1
- 2
Heat the cream
In a medium saucepan, pour in the heavy cream. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream. Heat over medium heat until the cream just begins to simmer, then remove from heat and let steep for 10–15 minutes. If using vanilla extract, add it after removing from heat.
- 3
Mix yolks and sugar
In a mixing bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and thick.
- 4
Temper the eggs
Slowly pour the warm cream into the egg mixture, whisking constantly to avoid scrambling the eggs. Strain the custard through a fine mesh sieve to remove any solids and the vanilla pod.
- 5
- 6
Bake the custard
Carefully transfer the baking dish to the oven and bake for 30–35 minutes, or until the custards are set but still slightly jiggly in the center.
- 7
Cool and chill
Remove ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Topping
- 8
Caramelize the sugar
When ready to serve, sprinkle 1 teaspoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, melt and caramelize the sugar until golden and crisp. Let sit for 1–2 minutes to harden before serving. Alternatively, place ramekins under a broiler for 1–2 minutes, watching carefully to prevent burning.