Crème Brûlée

Instructions

1. Step 1

   Preheat the oven to 150°C and arrange the ramekins in the roasting pan.

   Cookware: oven, ramekin, roasting pan

2. Step 2

   Heat enough water in the electric kettle to fill the roasting pan halfway around the ramekins.

   Cookware: Electric kettle

3. Step 3

   Combine the heavy cream, vanilla seeds, and vanilla pod in the saucepan. Warm over medium heat until steaming, then remove from the heat before it boils.

   Timer: 8 min (fixed)

   Ingredients used: 600.0 ml Heavy Cream, 1.0 piece Vanilla Bean

   Cookware: saucepan

4. Step 4

   Whisk the egg yolks with ½ cup (100 gr) granulated sugar and the fine sea salt until smooth and slightly lighter in color.

   Timer: 2 min (fixed)

   Ingredients used: 6.0 piece Egg Yolk, 100.0 gr Granulated Sugar, 1.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Gradually whisk the warm cream mixture into the yolk mixture, beginning with a small stream and then adding the rest steadily.

   Timer: 3 min (fixed)

   Cookware: mixing bowl, saucepan, whisk

6. Step 6

   Strain the custard through the fine-mesh sieve into the measuring jug, discarding the vanilla pod. Divide the custard evenly among the ramekins.

   Timer: 5 min (fixed)

   Cookware: fine mesh sieve, measuring jug, ramekin

7. Step 7

   Pour the hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Bake at 150°C for 30–35 minutes, until the edges are set, the centers still tremble slightly, and the custard reaches 78–80°C internally.

   Timer: 35 min (fixed)

   Cookware: Electric kettle, oven, ramekin, roasting pan

8. Step 8

   Remove the ramekins from the water bath and cool them at room temperature.

   Timer: 30 min (fixed)

   Cookware: ramekin, roasting pan

9. Step 9

   Cover the cooled custards and refrigerate until thoroughly chilled and firm.

   Timer: 240 min (fixed)

   Cookware: ramekin

10. Step 10

    Sprinkle the remaining 4 ½ tbsp (60 gr) granulated sugar evenly over the custards. Caramelize with the kitchen torch until deep amber, then let the crust harden before serving.

    Timer: 2 min (fixed)

    Ingredients used: 60.0 gr Granulated Sugar

    Cookware: kitchen torch, ramekin