Crème Brûlée

also called creme brulee · burnt cream

The table

Preheat the oven to 325°F (165°C) and set six 6-oz ramekins in a roasting pan
6 large(110 g)egg yolkswhisk to a pale ribbontemperbake at 325°F in a water bath 40 minchill 4 hr, then torch the sugar
1/2 cup(100 g)granulated sugar
2 cups(480 mL)heavy creamwarm in a saucepan until steaming
1/2 cup(120 mL)whole milk
1 whole(split, seeds scraped in)vanilla bean
1/8 tsptable salt
6 tsp(24 g)turbinado sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2whisk to a pale ribbon

3warm in a saucepan until steaming

6chill 4 hr, then torch the sugar

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 40 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 5 hr.

  1. warm in a saucepan until steaming

    not timedfrom the start

  2. whisk to a pale ribbon

    not timedfrom the start

  3. temper

    not timedfrom the start

  4. bake at 325°F in a water bath 40 min

    40 minwalk away(read off the step)from the start

  5. chill 4 hr, then torch the sugar

    4 hrwalk away(read off the step)40 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 6-oz ramekins · oven · saucepan

See how it is written
>> title: Crème Brûlée
>> category: Custards & Puddings
>> tags: custard, cream, vanilla, oven, make-ahead
>> counters: Bakery
>> aka: creme brulee, burnt cream
>> servings: 6
>> time: 5 hr
>> step.5: bake at 325°F in a water bath 40 min
>> step.6: chill 4 hr, then torch the sugar

Preheat the #oven{} to 325°F (165°C) and set six #6-oz ramekins{} in a roasting pan.

Warm @heavy cream{2%cup}(480 mL), @whole milk{1/2%cup}(120 mL), @vanilla bean{1%whole}(split, seeds scraped in), @table salt{1/8%tsp} in a #saucepan{} until steaming.

Whisk @egg yolks{6%large}(110 g), @granulated sugar{1/2%cup}(100 g) to a pale ribbon.

Temper @&(~1)yolks{} with @&(~2)hot cream{}.

Strain @&(~1)custard{} into the ramekins, pour hot water halfway up their sides, and bake at 325°F for ~{40%min}.

Chill @&(~1)custards{} for ~{4%hr}, then sprinkle @turbinado sugar{6%tsp}(24 g) over the tops and torch to a glass crust.