Crème Brûlée Recipe
Make Crème Brûlée 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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Custard Base
Topping
Method
Preparing the Custard
- 1
Prepare the Cream
In a medium saucepan, combine the heavy cream and split vanilla bean. Heat over medium heat until the cream is hot but not boiling. Remove from heat and let steep for about 15 minutes to infuse the vanilla flavor.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened, about 2-3 minutes.
- 3
Combine Mixtures
Remove the vanilla bean from the cream and scrape the seeds into the cream. Gradually pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
- 4
Strain the Custard
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth texture.
Baking
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
Prepare Ramekins
Place 6 ramekins (about 6 ounces each) in a baking dish. Carefully pour the custard mixture into each ramekin, filling them to about ¾ full.
- 7
- 8
Bake
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool in the water bath for 10 minutes.
- 9
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Caramelizing Sugar
- 10
Prepare the Topping
Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it forms a golden brown crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.