Ingredients:
1 ½ cups heavy cream or heavy whipping cream (360g)
½ vanilla bean pod (cut in half and scrape out the seeds) or 1 tsp vanilla bean paste (vanilla extract works in a pinch)
4 large egg yolks
¼ cup granulated sugar (50g) + more for the brulee coating
Pinch of salt
Method:
Pre-heat oven to 300F (conventional / no fan), and put a few cups of water to boil. This will be used for the water bath
Add the heavy cream and vanilla bean seeds or vanilla bean paste into a saucepan and stir.
Place on the stove on low heat until the cream starts to simmer (not a full boil)
Add egg yolks, sugar and salt to a bowl and whisk until the yolks break down (30-60 seconds)
Once the cream is simmering, slowly pour about a fourth of it into the egg yolk mixture while continuing to whisk. This will temper the egg yolks so they don’t curdle. Then add the remaining cream and whisk gently until combined.
Don’t over-mix or whisk too aggressively as that will add too many air bubbles in the mixture
Pass the custard through a fine mesh sieve to remove any lumps, and divide it equally between 3 8oz Creme Brulee ramekins, filling almost to the top (see notes for regular ramekins)
Place the ramekins inside a larger baking tray, and carefully add boiling water to the tray (not cold!), avoiding the ramekins. I fill enough water so it goes halfway up the height of the ramekins
Carefully lift the tray with the water and ramekins in it and place inside the oven. Bake for ~30-35 minutes, until the creme brulees are set around the edges but still have a wobble in the middle when you gently shake the ramekins
Carefully lift the ramekins from the tray, and immediately transfer them to the fridge. Cool overnight (or at least for 2 hours)
The next day, sprinkle a thin layer of granulated sugar on each ramekin so the custard is completely coated, and use a blowtorch to caramelize the sugar. Hold the blowtorch at a 45 degree angle and gently swirl it in little circles.
Work one area at a time until the sugar melts and caramelizes into a deep brown color before moving to the next area
Serve & enjoy! Creme Brulee is best eaten within 1-2 hours after torching; the caramel coating becomes sticky over time.
Note- If you do not have a blowtorch, you can caramelize sugar on a dessert like crème brûlée using your oven's broiler, melting sugar on the stovetop into a pourable caramel, or pressing a heated metal spoon directly onto the sugared surface.
- Position rack: Move the top oven rack as close to the broiler element as possible.
- Preheat: Turn your oven to the high broil setting.
- Coat dessert: Sprinkle an even layer of fine or coarse sugar over your chilled dessert.
- Broil briefly: Place the dessert inside and watch it constantly.
- Remove fast: Pull it out in 1 to 2 minutes as soon as the sugar bubbles and turns golden brown. [
- Melt sugar: Heat a small amount of sugar with a few drops of water and a tiny touch of corn syrup or vinegar in a pan over medium heat.
- Watch color: Swirl the pan gently until the mixture turns a clear amber color.
- Pour quickly: Remove from heat and immediately pour a very thin layer over your chilled custard, swirling the ramekin to coat it before it hardens.
- Heat metal: Heat the bottom of a large, heavy metal cooking spoon directly over a stovetop burner.
- Press down: Cover your dessert with a layer of sugar, then press the hot bottom of the spoon onto the sugar.
- Repeat: Move the hot spoon around the surface until the sugar melts into a crunchy crust.