How to Make Classic Creme Brulee
If you love leche flan, you'll get hooked on crème brulee!
Creme brulee is also versatile: You can play with its flavors to make different variations! According to Chef Junjun de Guzman, "The general rule is to replace half the amount of cream with your preferred fruit juice."
Prep Time 20 minutes, plus chilling time
Cooking Time 30 to 40 minutes
2 cups heavy or whipping cream
1/2 cup sugar, plus more for sprinkling
1 whole vanilla bean
2 large eggs
yolk from 1 large egg
1 Preheat oven to 300°F.
2 Place cream, sugar, and whole vanilla bean in a saucepan; bring to a boil.
3 Beat eggs and egg yolk in a bowl.
4 Once cream boils, turn off heat. Remove vanilla bean and slice in half lengthwise. Scrape off seeds and add to the cream mixture. Mix well.
5 Slowly add a third of the cream mixture to the beaten eggs. Whisk vigorously until well combined.
6 Add remaining cream mixture and whisk to combine. Pour mixture into 6 (4-ounce) ramekins.
7 Place ramekins in a roasting pan. Fill pan with hot water until halfway up the ramekins. Place pan on the middle rack of the oven and bake for 30 to 45 minutes. Test for doneness by slightly jiggling the pan to see if the custard is set; it should be firm at the center.
8 Let cool at room temperature then chill for 2 hours to cool completely.
9 To serve, sprinkle 1 to 2 tablespoons sugar on top of each ramekin and caramelize with a blowtorch.
Alternatively, you can do this in a preheated 450°F oven or a turbo broiler set on high. Place ramekins on the top rack and broil until sugar is caramelized. Serve immediately.
Demo by Chef Junjun de Guzman; photogrpahy by Miguel Nacianceno
Feature and recipe appeared in the July 2015 issue of Yummy magazine