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Creme Brulee Text Recipe:
pre-heat your oven to 325 add the cream to the sauce pan and turn the heat to medium-low slice the vanilla bean in half lengthwise and scrape out the seeds through the back of the knife you could use vanilla extract but I prefer the natural fresh flavor and the lovely black flecks that the whole bean provides then add the seeds in the vanilla bean to the cream along with the finely grated orange zest the zest is optional but adds a nice mellow undertone whisk everything together and let the cream come to a slight boil meanwhile place a bowl onto a wet towel this will simply hold the bowl in place now whisk the eggs and sugar together once the cream is hot enough remove from the heat and add a small amount to the egg mixture while constantly whisking this is called tempering which means that you slowly bring up the temperature of the eggs so they don't scramble or curdle now slowly add the rest of the cream while constantly whisking then strain the custard mixture into a pitcher or large measuring cup place the ramekins into a large casserole dish with at least two inch sides then pour the custard into the ramekins filling about 3/4 full I have used three and a half by one and a half inch ramekins but there are many shapes and sizes to choose from transfer the ramekins to the preheated oven and carefully pour boiling or very hot tap water into the casserole dish until it reaches at least halfway up the sides of the ramekins this is called a bain-marie or water bath and ensures that the brulee cooks evenly bake for about 20 to 23 minutes but remember if you have used different sized ramekins this will affect the cooking time to check the brulee gently shake the ramekins with a pair of tongs if it jiggles like this one it is underdone you will only need to put it back in the oven for a minute or two this one is ready immediately remove the relay from the battery and place onto a cooling rack if one of the brulees still seems slightly underdone leave it in the Bama Reef or another minute out of the oven and it will continue to cook in the hot water once they have cooled to room temperature place in the refrigerator for at least four hours or overnight until they are set when you're ready to serve the dessert sprinkle some sugar on the surface of the cold brulee one easy way to do this is to add some extra sugar and tap it around so it evenly covers the top right to the edges then dump out any excess sugar be sure to clean any sugar granules from the sides of the ramekin as they will burn to caramelize the sugar you can either use a small kitchen torch or just a regular torch found in any hardware store using a slow circular motion melt the sugar until it bubbles and becomes golden brown all over let cool for a minute to allow the sugar to harden then serve immediately with creme brulee it's all about the contrast of the cold silky custard in the crunchy sugar top that makes it such an unforgettable dessert