Crème Brûlée

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Combine the cream, milk, 20g sugar, and vanilla in a pot. Bring to a boil, then remove from heat, cover, and let infuse for 20 minutes.
   ▶ ≈0:18
2. 2
   Meanwhile, whisk the egg yolks with 90g sugar, but do not over-whisk to foamy—excessive air will result in bubbles on the surface of the finished custard.
   ▶ ≈0:29
3. 3
   Once the vanilla cream mixture has infused, bring it back to a boil, then slowly pour it into the egg yolk mixture while stirring gently and constantly.
   ▶ ≈0:50
4. 4
   Pass the custard through a fine sieve, and press the vanilla pod to extract additional vanilla flavor into the mixture.
   ▶ ≈0:57
5. 5
   Pour the custard into ramekins or baking dishes. Place them on a baking sheet with raised edges, lined with paper towels to prevent hot water from splashing.
   ▶ ≈1:04
6. 6
   Use a kitchen torch to gently sweep the surface and eliminate air bubbles, then place in a preheated 160°C oven.
   ▶ ≈1:19
7. 7
   Bake for about 30 minutes until the center is just set. Remove from the oven, let cool to room temperature, then refrigerate overnight.
   ▶ ≈1:26
8. 8
   The chilled crème brûlée can be stored in the refrigerator for up to 3 days. Wrap each one individually with plastic wrap to prevent the surface from crusting and absorbing odors from the refrigerator.
   ▶ ≈1:32
9. 9
   Before serving, sprinkle a thin layer of granulated sugar (or use sugar caramel) on the surface and use a kitchen torch to caramelize it into a crispy shell. You can apply the sugar and torch in two stages to speed up the caramelization.
   ▶ ≈1:55