Crème Brûlée
Crème Brûlée
by Lemon Drop from A Recipe Reborn
““A vanilla-flavored egg custard drenched in a sweet syrup that is then heated with a fire crystal until a crisp brown shell is created.””
- Prep time: 10 minutes
- Cook time: 40 minutes
- Cooling time: 3 hours
- Yields 4 custards approximately 200 mL or 3/4 cup each
Crème brûlée
|
US |
Ingredients |
Metric |
|
1 |
vanilla bean |
1 |
|
3 cups |
cream (or coconut milk) |
710 mL |
|
6 |
egg yolks |
6 |
|
4 tbsp |
birch syrup |
60 mL |
|
4 tbsp |
sugar |
50 g |
- In a small pot set over low heat, pour in the cream.
- Split the vanilla bean open lengthwise and scrape out the seeds.
- Add the vanilla bean pod and seeds to the cream and whisk to combine.
- Bring the mixture to a simmer, remove it from the heat and set it aside to cool.
- Pour the egg yolks and syrup into a medium bowl and whisk them until fully combined.
- Remove the vanilla bean pod from the cream.
- Add the cream mixture to the egg mixture and whisk until they are fully combined to make a custard.
- Optional: for an extra smooth texture, pass the custard through a sieve and discard any lumps.
- Preheat the oven to 325°F/163°C and bring a medium pot of water to a boil.
- Pour the custard into ramekins.
- Place the baking dish on the middle oven rack and then place the ramekins in the dish.
- Fill the baking dish around the ramekins with boiling water.
- Bake the custard for 30 minutes, or until the internal temperature reaches 160°F/71°C.
- Remove the custard from the oven and allow them to cool to room temperature.
- Cover the ramekins and place them in refrigerator to set for 2 hours, up to overnight.
- Just prior to serving, pour a thin layer of sugar over each custard and distribute it evenly across the entire surface.
- Using a torch, melt the sugar.
This recipe was created by adapting from:
