French cuisine

Easy

Creme Brûlée

Name: Creme Brûlée
Prep time: 1 hr 40 min
Cook time: 30 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 Vanilla Beans; 2 cup Heavy Cream; 1/2 cup Granulated Sugar, Divided; 1/8 tsp. Salt; For The Egg Yolk; 1/3 cup Granulated Sugar; 5 Large Egg Yolk; To torch:; 1/3 cup Turbinado Sugar

Chef Eve Bergazyn

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Creme Brûlée is a classic, elegant dish that is very well known for its pudding-like texture and its lightly sweet flavor. It is an easy yet impressive dessert to master.

Recipe

PRE TIME: 1 hr 40 min

COOKING TIME: 30 min

TOTAL TIME: 2 hr 10 min

6 SERVING

Ingredients:

1 Vanilla Beans
2 cup Heavy Cream
1/2 cup Granulated Sugar, Divided
1/8 tsp. Salt
For The Egg Yolk
1/3 cup Granulated Sugar
5 Large Egg Yolk
To torch:
1/3 cup Turbinado Sugar

Directions:

Step 1

Heat oven to 170°C / 325°F.

Step 2

Combine the heavy cream, the vanilla bean seeds and pod, and half of the sugar in a saucepan.

Step 3

Stir occasionally until you just start to see the cream simmer around the edge of the pan.

Step 4

Turn off the heat, and whisk together the egg yolks, remaining sugar, and salt together in a medium-sized bowl.

Step 5

While whisking the eggs and sugar, slowly add in the hot cream.

Step 6

Pass mixture through a mesh strainer.

Step 7

Pour into six 4 ounce ramekins, then carefully place in a large baking dish. Pour water into the baking dish until halfway up the sides of the ramekins.

Step 8

Cover tightly with foil.

Step 9

Carefully place in a hot oven and bake until set in the center. If your cream is hot when you bake it, it will take 25-30 minutes. If you chilled the cream before baking, it will take 35-40 minutes.

Step 10

To test for doneness, carefully lift the foil from a corner of the baking pan and jiggle one crème brûlée to see if it is set.

Step 11

When they are done, remove foil and take crème brûlées out of the water bath and remove water with a kitchen paper towel. Chill in the fridge for at least 1 hour and up to five days.

Step 12

When ready to serve, sprinkle turbinado sugar in an even layer on top of the chilled custard.

Step 13

Use a blowtorch to caramelize the sugar.

Step 14

Enjoy!