Crème Brûlée.

With a proper caramelized top

Crème Brûlée.

  • 1 cup heavy cream
  • 1 cup half and half
  • 5 large eggs
  • 5 tablespoons plus 3 teaspoons white, granulated sugar
  • 1-1/2 teaspoons vanilla bean paste
  1. Preheat the oven to 350?F (about 180?C).
  2. Add the heavy cream and half and half to a small saucepan over medium heat. Heat the cream until it comes to a boil, then remove it from the heat.
  3. Meanwhile, whisk the eggs and sugar together until well incorporated. Gradually pour in the hot cream, whisking the mixture constantly. Whisk in the vanilla bean paste.
  4. Pour the mixture into 2-inch tall ramekins. Place the ramekins on a baking sheet with sides, and fill the baking sheet with hot water that goes up to about half of the height of the ramekins.
  5. Bake the crème brûlée for 30 minutes until the edges have set but the center is a bit jiggly when shaken. Allow the crème to cool completely before putting in the refrigerator for 1 hour until cool.
  6. Once the crème brûlée is cool, sprinkle sugar on top of each, covering the tops of each. Using a torch, caramelize the tops of the crème brûlée. Serve, and enjoy.

 

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