A true crème brûlée is caramelized with cane sugar. Learn all of the secrets to this classic French dissert with this video.
Crème Brûlée Custard
- 2 lbs (900 g) light cream
- 1/3 lb. (150 g) milk
- 8 ½ ounce (240 g) egg yolks
- 3 ½ ounces (100 g) superfine sugar
- 3 vanilla beans
Finishing
- 5 1/3 ounces (150 g) cane sugar
Instructions
Step 1: Crème Brûlée Custard
Split the vanilla bean lengthwise and scrape out the seeds. Combine the milk, vanilla bean, and vanilla seeds in a pot. Bring to a boil. Remove from the heat, cover, and allow to infuse for 10 minutes. Preheat the oven to 90ºC/195 F. Whisk the egg yolks and sugar together in a mixing bowl.
Add the vanilla-infused milk, followed by the light cream. Whisk everything together. Pass through a chinois. Place the crème brulée dishes on a very flat baking sheet. Fill 4/5 of the way full. Transfer the baking sheet to the oven. Bake for about 1 hour 30 minutes. Check that they are cooked by gently shaking the dishes. The crème brulée should wobble slightly. Transfer to a rack and cool quickly.
Step 2: Finishing
Sprinkle the surface of the crème brulée with cane sugar. Use a blowtorch to caramelize the surface. Depending your preference, caramelize once or twice.
