Equipment
- 6 shallow ovenproof ramekins
- deep tray for water bath
- fine sieve
- thin kitchen thermometer
- kitchen torch
A good crème brûlée should be silky rather than rubbery or grainy. The custard must hold on the spoon while remaining creamy, and the caramel layer should be thin enough to crack cleanly.
Ingredients for 6 shallow ramekins
- 500 g whipping cream
- 100 g egg yolks
- 60 g white granulated sugar
- 1 vanilla bean
- 1 g fine salt
- 30 g white granulated sugar for the crust
Hot water is also needed for the water bath.
Method
Preheat the oven to 140°C conventional heat. Place six shallow ovenproof ramekins in a deep tray.
Split the vanilla bean and scrape out the seeds. Heat the cream with the seeds, pod and salt until hot and just below a strong boil. Remove from the heat.
Mix the yolks with 60 g sugar only until combined. Do not whip them foamy. Gradually add the hot cream while stirring gently. Remove the pod, strain through a fine sieve and skim off any foam.
Divide the custard among the ramekins. Pour hot water into the tray until it reaches about halfway up their sides. Bake for about 30–45 minutes, but do not rely on time alone. The edges should be set while the centre still moves as one gentle wobble.
For better control, check one ramekin with a clean thin thermometer. At about 80°C in the centre, this formula is normally set while still creamy. Egg dishes should reliably exceed 71°C.
Remove the ramekins from the hot water immediately after baking. Cool briefly, then refrigerate for at least 4 hours, preferably overnight.
Just before serving, dry any condensation from the surface. Sprinkle a thin, even layer of sugar over each custard, about 5 g per ramekin. Torch in steady passes until the sugar melts into a thin amber sheet. Let it harden for about a minute and serve.
Troubleshooting
If the custard is grainy or full of tiny holes, it was overheated or baked too long. If it is still runny after full chilling, it was underbaked or the ramekins were deeper than expected. Bubbles on top usually come from whipping too much air into the yolks. A thick, hard caramel cap means too much sugar was used.
PEK rule
Do not chase an exact minute count when ramekin depth and oven accuracy vary. Use three controls together: water bath, a gentle unified wobble and about 80°C in the centre.
For the thermal logic behind the method, see water-bath baking. For sugar control, see caramel without crystallization or bitterness.