Crème Brulee Recipe
Caramelized vanilla custard.
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard Base
- 1
Infusing the Cream
In a medium saucepan, combine the heavy cream. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 15-20 minutes.
- 2
Whisking the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Combining Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling. Once combined, strain the mixture through a fine mesh sieve into a large bowl to remove any lumps.
Baking the Custard
- 4
Preheating the Oven
Preheat your oven to 325°F (160°C).
- 5
- 6
Creating a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will help the custard cook evenly.
- 7
Baking
Bake in the preheated oven for 30-40 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool in the water bath. Once cooled, refrigerate the ramekins for at least 4 hours or overnight.
Caramelizing the Sugar
- 8
Preparing for Caramelization
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar over the top of each custard to create an even layer.
- 9
Caramelizing
Using a kitchen torch, carefully melt the sugar until it bubbles and turns a deep amber color. Alternatively, you can place the ramekins under a broiler for 2-3 minutes, watching closely to prevent burning.
- 10
Serving
Let the caramelized sugar cool for a minute to harden. Serve immediately for the best texture.