Crème Brûlée Recipe
Available for dine-in only, made with Madagascar vanilla
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Infuse the Cream
In a medium saucepan, pour 2 cups of heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding the bean pod as well. Heat over medium heat until it begins to steam, then remove from heat and let it steep for about 15-20 minutes.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the 5 egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Once the cream has steeped, remove the vanilla bean pod. Gradually pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from cooking. Mix until fully combined.
- 4
Strain the Mixture
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any clumps, ensuring a smooth texture.
Baking
- 5
Prepare Ramekins
Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish and set aside.
- 6
Fill Ramekins
Evenly divide the custard mixture among the prepared ramekins.
- 7
- 8
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- 9
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
Caramelizing the Sugar
- 10
Prepare for Caramelization
Once the custards are chilled, sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it forms a golden crust. If you don’t have a torch, place the ramekins under the broiler in the oven for 1-2 minutes, watching closely to prevent burning.
- 12
