Crème Brûlée
Crème brûlée is a custard base thickened by egg yolks and tempered with hot cream, baked in a water bath until the edges set but the center retains a slight quiver, then finished with a scorched sugar crust.
Control the temperature to avoid scrambling.
The custard relies on gentle heat to solidify without becoming grainy; a water bath is your best insurance policy against curdling.
- 4 ramekins (6 oz)
- Deep roasting pan
- Whisk
- Kitchen torch
- Fine mesh strainer
What goes in.
- 2 cupsheavy cream
- 5large egg yolks
- 1/2 cupgranulated sugar, divided
- 1 tspvanilla bean paste
- pinchkosher salt
Gradual Heat Integration
Add the hot cream to the egg yolks in a thin, slow stream while whisking constantly. This brings the yolks up to temperature without shocking them into scrambled eggs.
The method.
Heat the cream
Bring the cream and vanilla to a bare simmer in a saucepan over medium heat, then pull it off the burner before it reaches a rolling boil.
Whisk the base
Whisk the egg yolks, salt, and 1/4 cup of the sugar in a bowl until the mixture lightens in color and feels slightly thick.
Temper and combine
Slowly pour the hot cream into the yolk mixture, whisking steadily. Pass the finished custard through a fine mesh strainer into a pitcher to remove any air bubbles or bits of cooked egg.
Bake in water bath
Divide the custard among the ramekins. Place them in a deep pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake at 325°F for 35 to 40 minutes.
Chill thoroughly
The custard is done when the edges are firm and the center wobbles like gelatin. Remove from the water, let cool to room temperature, then refrigerate for at least 2 hours.
Caramelize
Sprinkle the remaining sugar in a thin, even layer across the cold custard. Sweep the torch flame back and forth just above the surface until the sugar melts into a deep, dark amber shell.
Other turns to take.
Espresso infusion
Add 1 tablespoon of finely ground espresso beans to the cream while it simmers, then strain thoroughly.
Citrus zest
Steep strips of orange or lemon zest in the cream for 10 minutes before discarding them and proceeding with the recipe.
When it doesn't go to plan.
Always strain the custard; it catches the stringy bits of egg that ruin a smooth texture.
Do not skip the refrigeration time; the custard needs to set fully before you torch the top.
If you don't have a kitchen torch, you can place the sugar-coated ramekins under a preheated broiler for 1 to 2 minutes, watching them like a hawk so they don't burn.
The ones that keep coming up.
Why did my custard turn out grainy?
The oven temperature was likely too high, or you didn't temper the eggs properly. The water bath should be kept at a steady, low heat.
Can I use low-fat milk instead of heavy cream?
No. The high fat content is essential for the structure and the characteristic velvet mouthfeel of the custard.
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