Crème Brûlée
There is no mystery to this dessert if you respect the heat. It is a balancing act between the velvet texture of the cream and the sharp snap of the burnt sugar crust.
Watch the wobble, not the clock.
The custard should pull away from the edges of the ramekins but still retain a slight tremor in the center when you nudge the pan. If it looks like a firm gelatin block, you have pushed the temperature too far.
- Heavy-bottomed saucepan
- Whisk
- Fine-mesh sieve
- Four 6-ounce ramekins
- Deep baking pan for water bath
- Kitchen torch
What goes in.
- 2 cupsheavy cream
- 1 tspvanilla bean paste
- 5large egg yolks
- 1/2 cupsuperfine sugar, plus extra for topping
Slow introduction
Pour the hot cream into the yolks in a slow, steady stream while whisking constantly. This prevents the eggs from scrambling and ensures a smooth, uniform custard.
The method.
Heat the cream
Bring the cream and vanilla to a gentle simmer in a saucepan over medium heat. Remove from heat as soon as you see small bubbles form at the edges.
Combine the base
Whisk the yolks and sugar in a bowl until the mixture lightens in color. Slowly pour the hot cream into the yolks while whisking, then strain the entire mixture through a fine-mesh sieve into a pitcher.
Bake in a water bath
Place ramekins in a deep pan. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–40 minutes until the edges are set but the center wobbles.
Chill thoroughly
Cool to room temperature, then refrigerate for at least 4 hours. Do not skip this; the structure needs to set in the cold.
Caramelize
Sprinkle a thin, even layer of sugar over the chilled custard. Ignite your torch and move it in a circular motion until the sugar darkens to an amber hue and hardens.
Other turns to take.
Coffee Infused
Steep two tablespoons of coarsely ground coffee beans in the cream for 10 minutes before straining.
Earl Grey
Steep two Earl Grey tea bags in the warm cream for 5 minutes before mixing with the yolks.
When it doesn't go to plan.
Use a fine-mesh sieve to catch any stray bits of egg chalaza or air bubbles for a glass-smooth surface.
If you don't have a kitchen torch, you can place the sugar-coated custards under a preheated oven broiler, but watch them constantly to prevent the custard from heating through.
Only caramelize the sugar right before serving; if you do it too early, the moisture in the custard will soften the crust.
The ones that keep coming up.
Can I use low-fat milk?
No. The high fat content in heavy cream is essential to achieving the necessary mouthfeel and structural stability.
Why did my sugar burn instead of caramelize?
You may be holding the torch too close to the sugar. Keep the flame moving and allow the heat to do the work rather than the direct contact of the fire.
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