Crème Brûlée

Ingredients · 8 servings

• 960 gCream, heavy
• 8Egg yolk, separated
• 2 tspVanilla extract
• 224 gSugar, divided

Equipment

stovetop, oven, ramekin, whisk, mixing bowl, saucepan, fine mesh sieve, roasting pan, kettle, kitchen torch, spatula, ladle

Instructions

1. 1
   Gather and Measure

   Gather cream, egg yolk, vanilla extract, sugar, 8 ramekins, a whisk, bowl, saucepan, sieve, roasting pan, kettle, oven, and kitchen torch. · 8 min

   What to look for: Ingredients measured and tools within reach

2. 2
   Heat the Cream

   Heat cream with vanilla extract in a saucepan over medium heat until steaming and tiny bubbles gather at the edge, then remove it from the heat. · 5 min

   What to look for: Steam rises and small bubbles appear around the pan edge

3. 3
   Whisk the Yolks

   Whisk egg yolks with 160 g sugar in a bowl until smooth, glossy, and slightly lighter, without beating in too much foam. · 4 min

   What to look for: Mixture looks glossy and pale gold

4. 4
   Temper the Custard

   Pour hot cream slowly into the yolk mixture while whisking constantly, then let the custard settle for 2 minutes so bubbles rise. · 5 min

   What to look for: Custard is smooth with a few bubbles on top

5. 5
   Strain and Fill

   Strain custard through a fine mesh sieve, divide it among ramekins, and set them in a roasting pan lined with a folded towel. · 5 min

   What to look for: Ramekins are filled evenly with smooth custard

6. 6
   Bake in Bath

   Pour hot water into the pan to reach halfway up the ramekins, then bake at 150°C / 300°F until edges are set and centers tremble. · 35 min

   What to look for: Edges are set while centers softly tremble

7. 7
   Chill the Custard

   Remove ramekins from the water bath, cool for 30 minutes, then chill uncovered until cold before covering for longer storage. · 2 h 30 min

   What to look for: Custards are cold, set, and smooth on top

8. 8
   Caramelize and Serve

   Sprinkle 64 g sugar evenly over the cold custards, melt with a kitchen torch until glassy amber, rest 1 minute, and serve at once. · 8 min

   What to look for: Sugar forms a thin amber crust that looks glassy