Is this your first time making a créme brulée recipe?
Some recipes just seem more intimidating than others simply by their classic style and/ or elegance.
The créme brulée recipe may be one of those.
But don’t let it get you nervous!
It is really a simple recipe to make and one that will have you in heaven once you taste it!
Silky, smooth, delicious vanilla baked custard!
I know in the video it only made 2, that was because I HALVED the recipe
You can use 4 ounce ramekins if you wish and get 6 portions, just keep in mind the deeper the ramekin; the longer the bake time so just watch it carefully and do not over bake, this is a delicate custard.
- Heavy Cream 2 cups 480ml)
- Whole Milk 1 cup (240ml)
- Granulated Sugar 3 Tablespoons (37g)
- *Plus more sugar for caramelizing
- Salt pinch
- Vanilla Bean 1 pod seeds scraped (Or 2 teaspoons of Vanilla Bean Paste or Extract)
- Egg Yolks 8 Large (144g)
- Combine the heavy cream, milk, vanilla bean pod & it's seeds scraped in a heavy sauce pot over a high heat.
- In a medium bowl whisk the egg yolks with the sugar and salt
- Once the milk reaches a full boil slowly pour into the sugared yolks while whisking vigorously. This is called TEMPERING the yolks.
- Next pour the entire mixture back into the sauce pot and return to the stove making sure to continue stirring constantly.
- It is at this point I like to switch my utensil to a wooden spoon.
- It is much easier to see when you have reached Nappe - meaning to fully cover the back of the spoon with a light coating of the custard. (170°F)
- Once you have reached this stage of cooking, immediately pour the custard through a sieve into a bowl set inside an ice water bath. (which is just a larger bowl with some water and ice cubes * I did not do this in the video) this will ensure rapid cooling and prevent this delicate custard from cooking to scrambled eggs
- Transfer to a pour-able measuring cup
- Preheat your oven to 320°F and place the ramekins on a sheet pan.
- Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath which will ensure that your custards bake gently and do not crack or bake too rapidly.
- Bake for about 20 - 30 minutes or until no longer liquidy in the middle, similar to baking a cheesecake. (this will vary depending on the depth of your ramekins!)
- Be sure not to over bake or you will have a cup full of scrambled eggs!
- Cool the custards completely in the refrigerator (preferably over night) then sprinkle the tops generously with more granulated sugar
- With yourblow torch or creme brulee torch caramelize the sugar. Be sure not to linger on one spot too long or you will have a burned black spots of sugar.