Perfect Creme Brulée

Creme Brulee Recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut open vanilla pods, scrape the seeds, cut remaining pods in 1inch chunks. Drop everything in hot/simmering milk. Turn off the heat, leave it there until it cools down. Refrigerate overnight. Next day, strain to get the pods out. It will still be beautifully dotted with vanilla seeds. If using vanilla extract, simply mix the milk and vanilla then continue with step 2.

Step 2

In a big bowl, add the milk and sugar. Mix. Add the rest, mixing now and then. Don’t whisk and try to incorporate any air. No foam, no meringue, please. The end silky texture depends on it.

Step 3

Fill ramequins or any wide shallow oven proof containers to 3/4 of the height. Cook for 90 minutes at 210°F, until there is only a slight wobble. Allow to cool and refrigerate for a few hours until completely chilled and set.

Step 4

Saturate the top with brown sugar until the custard is not visible. Wipe away excess, as needed. Torch the sugar until it melts in little puddles. It should be brittle and delicate, yet solid under light pressure.