Creme Brulee

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the creamy and decadent delight of creme brulee with this irresistible recipe. A classic French dessert, creme brulee is known for its smooth custard base and caramelized sugar topping. With just a handful of ingredients and simple steps, you can create a luscious dessert that will impress your guests or satisfy your sweet tooth. Whether it's a special occasion or a cozy night in, this creme brulee recipe is sure to become a favorite.

Keywords: creme brulee, French dessert, custard, caramelized sugar, luscious.

Creme brulee recipe details

Creme brulee recipe, recipe Rating: 4.5
Number of votes:98

By far the best tasting Creme Brulee I have ever made. I learned it from a classically trained pastry chef many years ago and it has NEVER let me down. It may seem at little more elaborate than some recipes, but this is recipe worth trying. A small torch will be needed for caramelizing the sugar. Or you can set your broiler for high. Best enjoyed with a demitasse spoon and a nice cup of strong coffee. ENJOY!!!

Ready in: 6 hours

Ingredients

Serves: 8

• 1 1/2 cups whole milk
• 2 3/4 cups heavy whipping cream
• 1 vanilla bean split in two
• 6 LARGE egg yolks
• 2 LARGE eggs
• 3/4 cup granulated sugar
• large pinch of salt
• 8-4 ounce ramekins
• sugar for caramelizing
• a pan large enough to accommodate the ramekins

Preparation method

Prep: 4 hours 30 mins | Cook: 1 hour 30 mins

1. Preheat oven to 300 degrees F.
2. In a heavy bottomed saucepan, scald milk, cream and vanilla bean. Remove pot from heat, cover and steep for 20 minutes.
3. In a medium mixing bowl, whisk together egg yolks, eggs, sugar and salt.
4. Remove cover from vanilla cream and scald again. Very slowly whisk it into the egg/sugar mixture. Strain milk and egg mixture, scraping the vanilla seeds into the mixture. Discard vanilla bean. Chill the vanilla custard until cold, about one hour.
5. Pour vanilla custard into the ramekins. Place in large baking dish on the middle rack in the oven. Carefully fill pan with enough water to come halfway up on the ramekins. Cover tightly with foil. Bake the custards until all but the very center of the custards are set, about 50 minutes. Carefully remove from oven and refrigerate the custards about 4 hours.
6. Sprinkle enough sugar to form a light coat on the custards. If using the broiler, place custards under the broiler the sugar starts to turn a golden color and bubble slightly. If using a torch, gently melt the sugar till you get a golden color. Let cool for a minute. You should have a crisp shell of sugar.