Crème Brûlée
Equipment
Ingredients
Custard
egg yolks (large)
6 pcs
granulated sugar
100 g
vanilla extract
10 ml
heavy cream
500 ml
Topping
granulated sugar
40 g
Instructions
Preheat oven
Preheat the oven to 150°C and prepare water bath.
Heat cream
Heat the heavy cream with vanilla in a saucepan until it just begins to simmer.
Mix egg yolks and sugar
Whisk egg yolks with sugar until pale and creamy.
Combine custard
Slowly pour hot cream into egg yolk mixture while whisking constantly to temper.
Strain custard
Strain the custard mixture through a fine sieve into a jug.
Fill ramekins
Divide the custard evenly among 4 ramekins placed in a baking dish.
Create water bath
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake custard
Bake for 40 minutes until the custard is just set with a slight jiggle in the center.
Cool custard
Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 2 hours.
Caramelize sugar topping
Sprinkle 10g sugar evenly over each custard and caramelize with a kitchen torch until golden and crisp.
Original recipe
Storage
Caramelize sugar topping just before serving for best texture
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