Crème Brûlée
Ingredients
- 500 ml heavy cream (35%)
- 1 vanilla bean, split and scraped (or good vanilla extract)
- 5 egg yolks
- 100 g sugar, plus extra for the crust
- pinch of salt
Crème brûlée is a rich custard of cream, egg yolks, sugar and vanilla, baked gently in a water bath so it sets to a soft, even wobble without curdling. It's chilled until fully firm, then just before serving the surface is coated with a thin layer of sugar and caramelized with a kitchen torch, creating the classic hard, glassy crust that cracks under a spoon.
Method
Simmer the cream with the split vanilla bean and its scraped seeds over low heat for about 10 minutes to infuse.
Whisk egg yolks, sugar and salt together in a bowl.
Slowly pour the hot cream into the yolk mixture, whisking constantly, then strain to remove the vanilla pod and any bits of cooked egg.
Divide among ramekins set in a deep baking pan; fill the pan with hot water about halfway up the sides of the ramekins.
Bake at around 150°C (300°F) for 30-35 minutes, until the edges are set but the centers still jiggle slightly.
Cool, then chill uncovered for at least 4 hours or overnight.
Just before serving, sprinkle a thin, even layer of sugar over each custard and caramelize with a kitchen torch until deep amber and crisp.
Ingredients
- 2 cups (475 ml) heavy cream
- 1 whole vanilla bean, split
- 1 cup (200 g) granulated sugar, plus 4 tbsp for caramelizing
- 5 large egg yolks
Thomas Keller's crème brûlée, from his landmark French Laundry Cookbook, follows the same basic technique as the classic French version — cream infused with vanilla bean, tempered into egg yolks and sugar, baked in a water bath — but uses a richer ratio of cream to yolks and bakes at a slightly higher oven temperature for a firmer set.
Method
Heat the cream with the split vanilla bean over medium heat until simmering, then remove from heat and let steep for 15 minutes.
Whisk the egg yolks with the 1 cup of sugar until pale and slightly thickened.
Remove the vanilla pod, then slowly pour the warm cream into the yolk mixture, whisking constantly.
Strain the custard through a fine-mesh sieve into a clean bowl for a perfectly smooth texture.
Preheat the oven to 325°F (163°C) and arrange 4-6 ramekins in a deep baking dish.
Pour the custard into the ramekins, filling about three-quarters full, then add hot water to the dish until it reaches halfway up the sides of the ramekins.
Bake for 30-35 minutes, until the edges are set but the centers still jiggle slightly.
Cool to room temperature, then cover and refrigerate at least 2 hours, or overnight.
Sprinkle a thin, even layer of sugar over each custard and caramelize with a kitchen torch (or broil 1-2 minutes) until deep golden.
