To eat, use the edge of your spoon to gently crack the hard sugar surface and scoop up some custard. Be sure to get both the brittle topping and the creamy custard in each bite. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.
Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. In This Recipe Expand. Featured Video. Save It Print. Prep Time 30 mins. Cook Time 40 mins. Chilling 4 hrs. Total Time 5 hrs 10 mins.
Servings 6 servings. Prepare the vanilla bean:. Warm the cream:. Infuse the cream:. Separate the eggs and whisk with sugar:. Temper the yolks and mix with the cream:. Fill the ramekins:. Fill the hot water bath:. Bake the custards:. Cool and chill the custards:. Nutrition information is calculated using an ingredient database and should be considered an estimate.
In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all.
Add boiling water to the bottom of a baking pan that is large enough to hold the ramekins. Adding the water to the baking pan before placing the ramekins in the pan will help guard against water splashing into the ramekins. The water bath will allow the custards to cook evenly. Then carefully place the ramekins in the water. When you add them the water level should rise so that it is about halfway up the side of the ramekins. If the water level does not rise up halfway on the ramekins, carefully pour more water in the baking dish until the water level is halfway up the sides.
Be careful that you do not splash water into the ramekins. Pour even amounts of the custard into the 4 ramekins. Bake for approximately 1 hour. The custard is done when the edges are set but the middle still shows a little movement, similar to when you jiggle Jell-O. Overcooking will result in custard that is not as creamy but it will still task good. Note: you do not want the tops of the custard to brown while baking so keep the top away form the heat source. If the oven has a top heat source, you may want to place a cookie sheet on the top rack to protect the tops from exposure to the top heating element.
When the custard is done, remove it from the oven and place it on a rack to cool completely. Once cooled, cover each with plastic wrap and refrigerate for at least 4 hours or up to 24 hours if desired. Shortly before you are ready to serve the creme brulee, take it from the refrigerator and remove the plastic wrap.
If moisture formed on the plastic wrap while the custard was refrigerated, check to see if any dropped on top of it. Use a paper towel to blot up any moisture. Sprinkle the top of each of the custards evenly with a teaspoon of sugar. Note: If you are using shallower ramekins that are larger in circumference, you may have to use more than a teaspoon of sugar on top of each to cover the entire surface adequately.
The surface should have a nice even coverage but be careful of getting the sugar coating too thick. The thicker the sugar the longer it will take to brown it sufficiently. If it is being browned under a broiler and it takes longer than normal because the sugar is too thick, the custard will start to cook and this can have an affect the texture of the custard.
Place the sugar coated custard under the broiler, 4 or 6 inches from the heat source. Broil until the sugar bubbles and turns a golden brown color. Do not over brown it or the topping will have a bitter taste.
Another method of browning the sugar is to use a kitchen butane torch. Heat the sugar with the flame until it bubbles and turns golden brown. Strain the custard, using a sieve, to ensure that it is absolutely smooth. Your moment has arrived — you can now pour the custard into the ramekins! You can fill them right to the top. Fill the roasting tray with water, about halfway up the ramekins. NOTE: Custard is cooked in a water bath or bain-marie — the fancy French name , to ensure slow cooking and even distribution of heat.
Let the ramekins cool, then wrap them in cling wrap and refrigerate for an hour, or up to 24 hours if need be. The cling wrap will prevent a film forming on top of the custard. Measure ad performance.
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List of Partners vendors. Continue to 2 of 17 below. Beat the Yolks Until Smooth. Continue to 3 of 17 below. Add the Sugar. Continue to 4 of 17 below. Add the Cream. Continue to 5 of 17 below. Add Pure Vanilla Extract.
Continue to 6 of 17 below. Strain the Custard Mixture. Continue to 7 of 17 below. Set up a Water Bath. Continue to 8 of 17 below.
Pour the Custard Into the Ramekins and Bake. Continue to 9 of 17 below. Cool In Water Bath.
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