Creme Brulee

Total Time:
3 hr 30 min
Prep:
15 min
Inactive:
2 hr 15 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
Directions

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Propane Gas Torch Safety: Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.


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4.7 282
I don't get it, do I need to put them in the turned off oven for 45 minutes, just in the hot water or?? item not reviewed by moderator and published
This recipe is fool-proof! Absolutely perfect creme brûlée. item not reviewed by moderator and published
Cooked the custard mixture in the oven for 65 minutes total and it turned out perfectly. I don't have a torch, so after two hours of chilling in the fridge and letting them sit on my counter for another 20 minutes or so (and then putting on the vanilla sugar), I put my custards on the highest rack in my oven on high broil and let them do their thing. Don't let the oven heat up before putting the ramekins in; just stick them in cold, and the sugar melts as it starts and continues to heat. Out of the six ramekins, I broiled two (I'm saving the others for today and tomorrow since you can refrigerate them up to 3 days - will broil as I go through them). My husband and I ate one after we let them sit for about 5-10 minutes - it was warm still but we were desperate. But we just ate the other one this morning after leaving it in the fridge over night, and it was PERFECT. We will definitely use this recipe again! item not reviewed by moderator and published
I followed the recipe to the T and it was PERFECT! Cooked 24 hours ahead of time, refrigerated. Served with fresh berries, amazing! item not reviewed by moderator and published
I find 45 minutes wayyyy too short of a time for cooking. More like 70-75 minutes. I have a thermometer in the oven to double check the temp, too. Once you get that part right, the taste is fantastic. item not reviewed by moderator and published
Love creme brulee! I have this same recipe, but I use 8 yolks in mine. So simple, yet so delicious! item not reviewed by moderator and published
Tastes good, but to "set" the custard I had to nuke it! I suggest adding the word " hot" to the instruction "add hot cream a little at a time, stirring occasionally." When I added my cream it had cooled a bit as I was whisking the eggs and sugar, so I think that's where I went wrong? item not reviewed by moderator and published
when i was making this it went so well, then i refrigerated it, i check couple hours later. the top was fine but the body was still liquid. how can i prevent that next time. item not reviewed by moderator and published
Perfect item not reviewed by moderator and published
So good and very rich! It's simple, too. Another good one, Alton! item not reviewed by moderator and published
NO! Pre heat your oven while you mix the custard and put water on the stove and let it come to a boil while you mix the custard. Pour the custard into the ramekins and place them in a baking pan. Open oven and sit the pan on oven rack and carefully pour enough "BOILING" water into pan to come 1/2 way up sides of ramekins. Close oven and DO NOT open door until minimum cook time has passed. This is to keep the heat in the oven. I hope this helps you. Retired Chef. item not reviewed by moderator and published
Your oven might be the issue. Try lowering the heat and cooking it longer. Like any recipe, practise makes perfect. Keep tinkering and you'll get it :) Good luck. item not reviewed by moderator and published

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