Crème brûlée
Crème brûlée is a classic French dessert made by baking a custard base and topping it with a caramelized sugar crust.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Heavy Cream (use whole milk based cream) | 1 | Liter |
| Vanilla Bean (split and seeds scraped) | 1 | Count |
| Egg Yolk (large eggs) | 10 | Count |
| Granulated Sugar (divided, for custard and topping) | 200 | Grams |
| Salt (fine sea salt) | 1 | Pinch |
Instructions
- Preheat the oven to 150 degrees Celsius.
- In a saucepan, combine heavy cream and vanilla bean with seeds. Heat until just simmering, then remove from heat and let it infuse for 15 minutes.
- In a bowl, whisk together egg yolks, 100 grams of granulated sugar, and salt until pale and thick.
- Slowly whisk the warm cream into the egg mixture, removing the vanilla bean pod.
- Strain the mixture through a fine sieve into a large measuring cup or bowl with a spout.
- Divide the custard mixture evenly among five ramekins.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours.
- Before serving, sprinkle the remaining sugar evenly over the tops of the custards.
- Using a kitchen torch, caramelize the sugar until it forms a crispy top.
Prep
- Infuse vanilla bean in cream for 15 minutes.
Kitchen equipment
RamekinsKitchen TorchFine Sieve