Crème Brulee Recipe
Make Crème Brulee Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
For Caramelizing
Method
Preparation of Custard
- 1
Heat the Cream
In a medium saucepan, pour in the heavy cream and add the vanilla bean (split and scraped). Heat over medium heat until the cream is just about to boil. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale in color.
- 3
Combine Mixtures
Remove the vanilla bean from the cream mixture. Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent the yolks from curdling.
- 4
Add Salt
Add a pinch of salt to the mixture and stir until fully combined.
Baking
- 5
Prepare the Baking Dish
Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a baking dish, depending on size.
- 6
Fill Ramekins
Pour the custard mixture evenly into the prepared ramekins.
- 7
Add Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 8
Bake
Carefully place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Cooling and Caramelizing
- 9
Cool the Custards
Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours, or overnight for best results.
- 10
Caramelize Sugar
Sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Using a kitchen torch, carefully melt the sugar until it forms a golden-brown crust. If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 11
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your delicious crème brûlée!
