How to make Crème Brûlée like a French Chef

Method19 steps

1. 1

   Step 1: Preheat the oven to 225°F (about 107°C). Set 6 shallow, thin porcelain 6 oz oven-safe ramekins in a baking pan with sides at least 1 inch high.

2. 2

   Step 2: Whisk the 8 egg yolks with the 110 g custard sugar in a large bowl until the mixture becomes paler.

   Uses 8 egg yolks · 110 g sugar, for the custard

3. 3

   Step 3: Split the vanilla bean (1) lengthwise, scrape out its seeds and whisk the seeds into the yolk-and-sugar mixture.

   Uses Whisked yolks and custard sugar · 1 whole vanilla bean, split and seeds scraped

4. 4

   Step 4: Add the weighed 100 g whole milk and 400 g heavy cream and whisk together.

   Uses Vanilla yolk-sugar base · 100 g whole milk · 400 g heavy cream

5. 5

   Step 5: Ladle the custard mixture between the 6 prepared shallow ramekins, about 1/2 cup in each, keeping them in the baking pan.

   Uses Complete custard mixture

6. 6

   Step 6: Carefully move the pan of filled ramekins onto the middle oven rack.

   Uses Ramekins filled with custard

7. 7

   Step 7: Very carefully pour the initial 2 cups boiling water into the pan, aiming for about 1 inch depth around the ramekins, without splashing water into the custards. The bath water must be boiling when added.

   Uses Filled ramekins in baking pan · 2 cups boiling water to start the water bath, plus more boiling water only if needed

8. 8

   Step 8: Bake at 225°F (about 107°C) for the authored guide of 3 1/2 hours, until the custards are set. Keep water in the bath; if topping up is needed, add boiling water carefully. Avoid opening the oven unnecessarily.

   Bake crème brûlée · 210 minUses Custards in hot-water bath · Additional boiling water, only if needed to maintain the bath

9. 9

   Step 9: Check that the custards are set and no longer jiggle when a ramekin is moved lightly. Deeper or thicker ramekins may need longer than the guide; the shallow, thin 6 oz ramekins are part of this method.

   Uses Baked custards

10. 10

    Step 10: Remove the ramekins from the hot water bath carefully, let them cool briefly and refrigerate for a couple of hours, until cold. Just before serving, prepare two sugar coats using the separate additional topping sugar.

    Refrigerate custards for about 2 hours, until cold · 120 minUses Set baked custards removed from water bath

11. 11

    Step 11: Sprinkle a portion of the separate topping sugar over each cold custard. Swirl gently to make an even coat and tip loose excess back into the topping bowl.

    Uses Chilled custards · First even topping coat from separate 110 g sugar available

12. 12

    Step 12: Pass a blowtorch lightly over each first sugar coat just to melt it. At this stage, keep it clear rather than deeply caramelized.

    Uses Custards with first topping sugar coat

13. 13

    Step 13: Add a second portion of the same topping sugar to each custard, swirl to coat evenly and tip off loose excess. Reserve any unused topping sugar for another use.

    Uses Custards with first melted sugar coat · Second even topping coat from remaining separate topping sugar; reserve loose excess

14. 14

    Step 14: Torch the second coat until the surface bubbles and turns deep caramel. Stop before it blackens.

    Uses Custards with second sugar coat

15. 15

    Step 15: Let the caramelized tops cool for a few minutes until the crust hardens.

    Uses Caramelized custards

16. 16

    Step 16: Serve the finished chilled custards with their crisp caramel tops.

    Uses Chilled custards with hardened caramel crust

17. 17

    Step 17: Break the hardened caramel crust with a spoon to eat.

    Uses Served crème brûlée

18. 18

    Step 18: Keep any custards you are not serving refrigerated; caramelize their tops just before serving.

    Uses Unserved chilled baked custards

19. 19

    Step 19: For making ahead, refrigerate the baked, cooled custards for the authored couple of days, and leave the sugar-coating and torching until just before serving.

    Uses Baked chilled custards, if making ahead