Creme Brulee Recipe
A Vanilla Custard, Caramelized Sugar Topped with Season Fruit Compote
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Ingredients
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Custard Ingredients
Method
Custard Preparation
- 1
Prepare the Vanilla Cream
In a saucepan, combine heavy cream, half of the sugar, and the vanilla bean (split and scraped). Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, the remaining sugar, and a pinch of salt until well combined and slightly pale in color.
- 3
Combine Mixtures
Remove the vanilla bean from the cream. Gradually pour the warm cream into the egg mixture while whisking continuously to temper the eggs.
- 4
Bake the Custard
Strain the mixture through a fine-mesh sieve into a large measuring cup. Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- 5
Chill the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
