Chef Inspired Creme Brulee Recipe
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Ingredients
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Custard Base
Caramelized Topping
Method
Custard Preparation
- 1
Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream over medium heat until it is hot but not boiling. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, adding the pod as well. If using vanilla extract, add it later.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
- 4
Strain the Custard
Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup to remove any curdled bits and vanilla pod.
- 5
- 6
Bake in Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 7
Cool the Custards
Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours or until chilled.
Caramelizing the Sugar
- 8
Prepare for Caramelizing
Once the custards are chilled, evenly sprinkle about 1 tablespoon of granulated sugar on top of each custard.
- 9
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it turns golden brown and bubbly. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 10
Let it Set
Allow the caramelized sugar to harden for a few minutes before serving.
