Rich, velvety-smooth custard with a crusty sheet of caramelized sugar topping. Don't have a culinary blow torch, or don't want to invest one? Here are 2 alternative ways to create that caramelized topping.
4 tbspswhite granulate sugar( tablespoon for each ramekin
For Method # 2: Caramel Pour
8tbspswhite granulated sugar
4tablespoonswater
a squeeze of corn syrup or honey
Instructions
Make the custard
PREP. Adjust oven rack to middle position and heat the oven to 300F/ 150C. Bring a kettle of water to a boil for the water bath and set aside until needed.
MAKE THE EGG YOLK MIXTURE. Whisk the egg yolks and vanilla bean paste together. Set aside.
4 egg yolks from large eggs
¾ teaspoon vanilla bean paste
SIMMER THE CREAM MIXTURE. In a medium saucepan, combine heavy cream, granulated sugar, and salt while stirring occasionally to completely dissolve the sugar. As soon as it begins to simmer, remove from heat.
320 grams (1½ cups) heavy cream
48 grams (4 tablespoons) white granulated sugar
pinch fine sea salt
TEMPER THE EGGS. Slowly add in about 1/4 cup of the cream mixture, while constantly whisking, into the yolks until evenly colored and thoroughly combined. Then in a slow and steady stream, pour and whisk the remaining cream mixture. Keep those egg yolks moving so they don’t scramble.
STRAIN. Pour mixture through a fine-mesh strainer into a large liquid measuring cup with a spout or a pitcher or medium bowl; discard solids in the strainer. Pour or ladle mixture evenly into ramekins. Pop any air bubbles that might have surfaced to the top, with a toothpick.
WATER BATH. Place a paper towel on the bottom of a baking pan or sheet pan large enough to hold the two ramekins. (This keeps the ramekins from slipping.) Set the ramekins on the paper towel. Carefully place the baking pan with the ramekins on the oven rack. Gently pour boiling water into the dish, taking care not to splash water into ramekins, until water reaches halfway up the side of the ramekins.
BAKE. Bake until the centers of the custards are barely set and jiggles slightly when the baking pan is nudged, about 20 minutes for shallow ramekins like the ones pictured above or 30 minutes for deep ramekins. For a more accurate sign, they're done when an instant food thermometer inserted registers between 170F to 175F (77C to 80C), Begin checking temperature about 5 minutes before recommended time. Over-baking can cause the custard to curdle, so take care not to leave it in the oven longer than it should.
COOL. Remove ramekins/dishes from the water-bath and transfer to a wire rack. Since my ramekins are thin, I used two tongs to remove them (watch the video to see this). Cool custards to room temperature, about 2 hours. Cover each ramekin with plastic wrap, and refrigerate until cold, at least 4 hours but preferably overnight.
NO TORCH METHOD # 1: BROIL
When ready to serve, remove the creme brulee from the refrigerator, discard the plastic wrap, and place the ramekins on a sheet pan. Leave on your kitchen counter for about 10 minutes, while you preheat your oven. Position your oven rack at least 4 to 6 inches away from the broiler and preheat on high for 10 minutes. Sprinkle about 1 tablespoon of granluated sugar evenly on top of the creme brulee. Broil for 5 to 10 minutes, or until the sugar melts completely and most of it caramelizes, rotating the pan occasionally to even the browning. Cool for about 2 minutes to allow the sugar to harden, then serve immediately.
4 tbsps white granulate sugar
NO TORCH METHOD # 2: CARAMEL POUR
In a small saucepan, add sugar, water and corn syrup or honey. Put the saucepan on medium heat and stir using a rubber spatula until completely mixed. After this part, DO NOT stir the mixture again. Watch closely as when it starts to get amber in color, the browning really happens fast. When your caramel turns just a bit darker than amber. you'll see little wisps of smoke coming off. Turn the heat to the lowest setting, immediately lift your saucepan and start pouring a small portion onto the top of one crème brûlée. You want a thin layer of caramel on top. Return the saucepan back to the stove (that is still on lowest heat setting so the caramel remains liquid) then immediately swirl the ramekin around to get the poured caramel even and smooth. Pour more caramel if necessary to cover the whole surface of your crème brûlée. This part should happen pretty fast because caramel hardens fast too. Do the same for the remaining 3 ramekins. Let the caramel cool until it sets hard, about 5 minutes, then it is ready to be eaten.
8 tbsps white granulated sugar
4 tablespoons water
a squeeze of corn syrup or honey
Notes
My recipe post includes helpful tips and step-by-step photos to help guide you through making this recipe.All recipes are developed and tested in Metric grams. I strongly recommend that you bake using a digital scale for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.