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 min3 of 5 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — baked past a centre that jiggles as one piece it has curdled, and curdled custard is grainy for good with no second bake

  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(we think)from the start

  5. chill 4 hr, then torch the sugar

    4 hrwalk away(we think)40 min in

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
>> slack: unforgiving — baked past a centre that jiggles as one piece it has curdled, and curdled custard is grainy for good with no second bake

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{}.

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

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