French
Free recipe
Creme Brulee
Silky vanilla custard with a thin caramelized sugar shell, cracked with a spoon.
1
Step 1.
Infuse the cream with vanilla; whisk yolks and sugar to ribbon.
2
Step 2.
Temper the cream into the yolks; strain into ramekins.
3
Step 3.
Bake at 300 degrees F in a water bath until set but jiggly.
4
Step 4.
Chill, sprinkle sugar, and torch the top until it caramelizes deep amber.
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