Crème Brûlée consists of a rich vanilla custard base topped with a texturally contrasting layer of hardened caramelized sugar. The key to perfection is a silky smooth custard with no bubbles, cooked gently in a water bath, and a glass-like sugar crus that cracks when tapped.
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5 items
Preheat oven to 150°C (300°F).
Pour the cream and salt into a saucepan. Scrape the seeds from the vanilla bean and add both seeds and pod to the cream. Heat over medium heat until it just starts to (scald). Remove from heat and let steep for 15 minutes.
Whisk the egg yolks and 70g of sugar in a bowl just until combined. Do not over-beat or you will incorporate too much air (bubbles).
Remove the vanilla pod from the cream. Reheat slightly if it cooled too much. Slowly pour the hot cream into the yolk mixture, whisking gently and constantly to the eggs.
Strain the mixture through a fine-mesh sieve into a large measuring cup or jug. This removes chalaza and any cooked egg bits. Skim off any foam on top.
Place 4 ramekins in a pan. Pour the custard into the ramekins filling them almost to the top.
Pour boiling water into the pan to come halfway up the sides of the ramekins (bain-marie). Be careful not to get water in the custard.
Bake for 30-40 minutes until the edges are set but the center still jiggles like Jell-O.
Remove ramekins from the water bath and let them cool to room temperature on a rack.
Refrigerate for at least 4 hours (or up to 3 days). They must be completely cold.
Before serving, sprinkle the remaining sugar evenly over the top of each custard (a thin layer is best).
Use a kitchen torch to melt and the sugar until it is deep amber and bubbling. Let it harden for a minute before serving.
