Crème Brûlée

March 25, 2015

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Crème Brûlée
A decadent yet simplistic baked custard.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
ramekins
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
ramekins
Ingredients
Instructions
  1. Preheat Oven to 325 degrees.
  2. Mix together the Egg Yolks and the Granulated Sugar until combined.
  3. In a small saucepan, heat the cream until scalding, but do not let boil (If it does boil, don't panic . . . it will be fine.)
  4. Place 4 ramekins on a sheet tray so they are ready for you to pour the custard.
  5. Stir the scalded cream slowly into the egg yolks until combined, then add the vanilla and salt. (I prefer Vanilla bean paste for this as it makes the vanilla flavor more robust in this custard.)
  6. Pour the custard mix into the ramekins and place in the oven for 30-40 minutes or until the custard is just set. Once set remove from oven and allow to cool at room temperature until they are easily handled. Then refrigerate until fully chilled.
  7. When ready to serve remove custards from the fridge and dab any moisture from the top of the custards. Then sprinkle with a light coating of sugar and you can either Broil the sugar until it caramelizes or you can use a blowtorch. Just be careful, once it begins to caramelize, it goes fast so be ready to pull the tray from the broiler or to cut the torch off quickly.
  8. Eat within the hour as the crispy caramel crust will only stay crunchy for a short time.
Recipe Notes

This recipe was adapted from the book "Professional Baking." It is a very simple recipe and I didn't want to stray too far. I hope you get as much use out of it as I do.

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