Amélie's Crème Brûlée
ID: 7656230d...
A classic movie-inspired vanilla bean crème brûlée featuring a rich, velvety custard base and a perfectly crisp, caramelized sugar crust.
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🍳 Cooking Flow
Simmer heavy cream, vanilla sugar, and scraped vanilla pod, then strain and let cool for 15 minutes. → Whisk egg yolks and slowly temper them with the cooled cream mixture. → Bake the custard in ramekins within a hot water bath (bain-marie) at 300°F for 25-40 minutes. → Cool at room temperature and chill in the refrigerator for at least 4 hours or overnight. → Top with turbinado sugar, torch until caramelized, and chill for another 45 minutes before cracking.
Cooking Steps
Brief Cooking Order
Simmer heavy cream, vanilla sugar, and scraped vanilla pod, then strain and let cool for 15 minutes. → Whisk egg yolks and slowly temper them with the cooled cream mixture. → Bake the custard in ramekins within a hot water bath (bain-marie) at 300°F for 25-40 minutes. → Cool at room temperature and chill in the refrigerator for at least 4 hours or overnight. → Top with turbinado sugar, torch until caramelized, and chill for another 45 minutes before cracking.
Introduction
A classic movie-inspired vanilla bean crème brûlée featuring a rich, velvety custard base and a perfectly crisp, caramelized sugar crust.
Step 1
Measure 75 grams of vanilla sugar and 2 cups of heavy cream into a saucepan.
Step 2
Split and scrape a whole vanilla pod, then add the seeds and the pod to the sugar-cream mixture.
Step 3
Bring to a gentle simmer over medium heat. Once simmering, remove from the heat, strain through a sieve, and let cool for 15 minutes.
Step 4
Separate 6 egg yolks into a bowl. Wrap a moist kitchen towel around the base of the bowl to keep it steady.
Step 5
Whisk the egg yolks while slowly drizzling in the cooled cream mixture to temper the eggs.
Ingredients List
Important Notes
Do not boil the cream mixture excessively; bring it only to a gentle simmer to prevent separation.
The moist towel technique under the mixing bowl allows easy, stable, one-handed whisking.
Using turbinado or raw sugar provides the best results for a thick, crackly caramelized crust compared to fine white sugar.
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