{"kind":"doc","doc":{"title":"Crème Brûlée","section":{"slug":"recipes","name":"Recipes"},"rkey":"1727460674219-creme-brulee","cid":"bafkreieahdeovmdtzz2cvq7bbpfda26b5evfw3ogr3z454hpndqiakwrca","renderKey":"bafkreieahdeovmdtzz2cvq7bbpfda26b5evfw3ogr3z454hpndqiakwrca@2024-09-27T11:11:00Z@2026-07-29T21:06:21Z@Recipes|","href":"/recipes/1727460674219-creme-brulee","publishedAt":"2024-09-27T11:11:00Z","updatedAt":"2026-07-29T21:06:21Z","tags":["dessert","cr-me","br-l-e","french","custard","egg","vanilla","baking"],"description":"Vanilla custard baked in a water bath and finished with a caramelized sugar crust.","readingMinutes":2,"markdown":"```recipe\nyield: \"2 servings\"\ntime: \"20 min active · 4 h 30 total\"\n\ningredients:\n  - { id: cream, item: \"Heavy cream\", amount: \"240 ml (1 cup)\", note: \"or half-and-half for a lighter set\" }\n  - { id: vanilla, item: \"Vanilla bean\", amount: \"½ bean, split\", note: \"or ½ tsp extract, stirred in off the heat\" }\n  - { id: salt, item: \"Salt\", amount: \"a pinch\" }\n  - { id: yolks, item: \"Egg yolks\", amount: \"45 g (2–3 yolks)\", note: \"weigh if you can — the true half of 5 yolks is 2½\" }\n  - { id: sugar, item: \"Granulated sugar\", amount: \"50 g (¼ cup)\", note: \"plus 2 tsp for the tops\" }\n\nsteps:\n  - { id: oven, prep: true, do: \"heat the oven to 325°F (160°C)\" }\n  - { id: infuse, in: [cream, vanilla, salt], do: \"steep\", for: \"10 min\", detail: \"Warm over low heat until steaming, then pull it off and let the bean infuse. Fish out the pod.\" }\n  - { id: ribbon, in: [yolks, sugar], do: \"beat to a ribbon\", for: \"2 min\", detail: \"Beat the yolks and sugar until pale and thick enough to fall in a slow band off the whisk.\" }\n  - { id: temper, in: [infuse, ribbon], do: \"temper\", for: \"1 min\", detail: \"Whisk a quarter of the hot cream into the yolks, then return everything to the pan and stir to combine.\" }\n  - { id: bake, in: [temper], do: \"bake in a bain-marie\", for: \"30–40 min\", detail: \"Divide between two 6-oz ramekins, set them in a baking dish, and pour boiling water halfway up their sides. They are done when set with a faint wobble at the centre — the ramekins are the same size as in the full batch, so the time is unchanged.\" }\n  - { id: chill, in: [bake], do: \"chill\", for: \"4 h\", detail: \"Cool to room temperature, then refrigerate until properly cold. They keep 2 days.\" }\n  - { id: brulee, in: [chill], do: \"brûlée\", for: \"5 min\", detail: \"Sprinkle a teaspoon of sugar over each and torch, or broil 2–3 in. from the element, until the sugar melts and browns. Eat within 2 hours — the crust softens.\" }\n```\n","media":{},"series":{},"related":[{"title":"Pavlova","href":"/recipes/1726450168175-pavlova","section":"recipes","description":"A classic Pavlova recipe with crisp meringue shell and creamy custard filling, topped with fresh fruit and ready in under 2 hours.","publishedAt":"2024-09-15T18:29:00Z"},{"title":"Caramel Apple Mille Feuille","href":"/recipes/1710563320517-caramel-apple-mille-feuille","section":"recipes","description":"Elegant mille-feuille dessert with flaky puff pastry layers, caramelized cinnamon apples, and vanilla cream.","publishedAt":"2024-03-15T21:28:00Z"},{"title":"Eggnog","href":"/recipes/1670140800000-eggnog","section":"recipes","description":"A creamy, festive eggnog recipe with cooked custard base, whipped egg whites, vanilla, and spirits, topped with whipped cream and nutmeg.","publishedAt":"2022-12-04T12:00:00Z"},{"title":"Yorkshire Pudding","href":"/recipes/1602523860000-yorkshire-pudding","section":"recipes","description":"A simple Yorkshire pudding recipe with just 6 ingredients.","publishedAt":"2020-10-12T15:51:00Z"},{"title":"Challah","href":"/recipes/1602505860000-challah","section":"recipes","description":"Traditional challah recipe with simple steps: mix yeast, water, flour, salt, honey, oil, eggs; knead, proof, braid, rise, brush with egg.","publishedAt":"2020-10-12T11:31:00Z"},{"title":"Almond Financier Pastry Sheet Cake","href":"/recipes/1766448586654-almond-financier-pastry-sheet-cake","section":"recipes","description":"A gluten-free almond sheet cake made with coconut oil, egg whites, coconut sugar, and coconut flour.","publishedAt":"2025-12-22T16:09:00Z"}],"prev":{"title":"Pavlova","href":"/recipes/1726450168175-pavlova"},"next":{"title":"Spicy Tom Kha with Char-grilled Pork Loin","href":"/recipes/1729456768249-spicy-tom-kha-with-char-grilled-pork-loin"}}}