I have made crème brulée many times and have been perfecting the recipe over time.
Ingredients
- egg yolks: 3 piece
- white sugar: 0.25 cup
- vanilla extract: 1 tsp
- heavy cream: 1 cup
- white sugar: 2 Tbsp
- brown sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Move an oven rack to the lowest position.
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Whisk egg yolks, 1/4 white sugar, and vanilla together in a stainless steel bowl until smooth. Bring cream just to a simmer in a saucepan over medium-low heat; pour into egg yolk mixture, whisking continuously until combined.
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Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium-low heat; set the bowl with cream mixture over the saucepan to form a double boiler.
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Place the entire double boiler into the preheated oven; bake until mixture sets, about 30 minutes.
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Chill in the refrigerator for 2 hours.
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Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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Combine 2 tablespoons white sugar and brown sugar in a small bowl; sprinkle evenly over cold crème.
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Heat under the preheated broiler until sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until sugar is set, about 15 minutes.
