Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Creme Brûlée
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard
Topping
Method
Custard Preparation
Preheat the Oven
Preheat your oven to 325°F (160°C).
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer, but do not let it boil.
Prepare the Vanilla Bean
Split the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the heated cream.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling.
Strain the Custard
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any curdled bits.
Pour into Ramekins
Evenly distribute the custard into ramekins, filling them about 3/4 full.
Cool the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
Brûlée Topping
Prepare for Brûlée
Once the custard is chilled, sprinkle an even layer of granulated sugar on top of each custard.
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it is melted and forms a crispy top. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Let it Set
Allow the brûléed sugar to cool for a minute or two until it hardens.
