Binging with Babish: Crème Brûlée from Amelie

Ingredients

• 2 cups White Granulated Sugar (plain white sugar, fine grain)
• 2 beans Vanilla Bean (split lengthwise, seeds scraped; pods saved for infusing)
• 2 cups Heavy Cream (35% fat, chilled)
• 6 large Egg Yolks (room temperature, separated from whites)
• 0.25 cup Turbinado Sugar (coarse raw sugar for topping)
• 1 pinch Salt (enhances flavor, optional)

Instructions

1. Make Vanilla Sugar

   Place 2 cups of white granulated sugar in the food processor, add the seeds from one vanilla bean, and pulse briefly until the seeds are evenly dispersed. Do not process into powder.

   Time: PT5M

2. Store Vanilla Sugar

   Transfer the vanilla‑infused sugar to a mason jar, add the scraped vanilla pod (cut into thirds) for continued infusion, and seal. Store at room temperature.

   Time: PT2M

3. Heat Cream with Vanilla

   In a saucepan, combine 2 cups heavy cream, the remaining vanilla bean pod (split), and a pinch of salt. Heat over medium‑low until just beginning to simmer, then remove from heat immediately.

   Time: PT10M

   Temperature: Medium‑low heat

4. Cool Cream Mixture

   Let the heated cream sit for about 15 minutes, or until it reaches roughly 70°F (21°C).

   Time: PT15M

5. Separate Egg Yolks

   Separate 6 large egg yolks from the whites, placing the yolks in a mixing bowl. Keep the whites for another use.

   Time: PT5M

6. Temper Egg Yolks

   Slowly drizzle about half of the cooled cream mixture into the yolks while whisking constantly. Once incorporated, whisk in the remaining cream mixture more quickly.

   Time: PT5M

7. Strain Custard

   Pass the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod.

   Time: PT2M

8. Prepare Ramekins and Bain‑Marie

   Place a kitchen towel at the bottom of a deep baking dish. Set the ramekins on the towel. Heat water in a goose‑necked kettle until boiling, then carefully pour the water into the dish until it reaches two‑thirds up the sides of the ramekins.

   Time: PT5M

9. Bake Custard

   Preheat the oven to 300°F (150°C). Bake the water‑bath set for 25–40 minutes, depending on ramekin depth, until the custard is set around the edges but still has a slight jiggle in the center and reaches an internal temperature of 175°F (80°C).

   Time: PT30M

   Temperature: 300°F

10. Cool and Chill

    Remove the baking dish from the oven, let the ramekins sit at room temperature for about 1 hour, then cover each with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

    Time: PT5H

11. Caramelize Sugar Topping

    Just before serving, sprinkle a thin, even layer of turbinado sugar over each custard. Using a kitchen torch, hold the flame just barely touching the sugar and move in a circular motion until a deep amber crust forms.

    Time: PT5M

12. Serve

    Allow the caramelized crust to set for about 1 minute, then serve immediately. The crack should sing loudly when tapped with a spoon.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

6 g

Carbohydrates

30 g

Fat

18 g

Fiber

0 g

Ingredient Substitutions

• Instead of White Granulated Sugar: Cane sugar
• Instead of Vanilla Bean: Pure vanilla extract (for flavor only)
• Instead of Heavy Cream: Half‑and‑half (less rich)
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Turbinado Sugar: Demerara sugar, Brown sugar (will melt faster)

Equipment Needed

• Food Processor
• Saucepan
• Whisk
• Mixing Bowl
• Fine Mesh Sieve
• Ramekins
• Deep Baking Dish (Casserole)
• Kitchen Towel
• Goose‑Necked Kettle (optional)
• Oven
• Kitchen Torch
• Instant‑Read Thermometer (optional)
• Measuring Cups
• Spatula

Critical Steps — Do Not Skip

• Making vanilla sugar without over‑processing
• Heating cream to just a simmer and not boiling
• Tempering the egg yolks properly
• Baking to the correct internal temperature (175°F) while maintaining a gentle jiggle
• Caramelizing the turbinado sugar evenly with a torch

Chef Tips from the Video

• Wrap the ramekins in a kitchen towel inside the water bath to keep them steady.
• Use a fine mesh sieve to guarantee a silky custard free of any cooked egg bits.
• A pinch of salt in the cream mixture enhances the vanilla flavor.

Troubleshooting

Storage

Refrigerator: Custard can be kept, covered, for up to 4 days. Re‑torch before serving.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Do not store at room temperature after the sugar crust is formed.

Make-Ahead Tips

• Vanilla sugar can be prepared weeks in advance and stored in a sealed jar.
• The custard can be baked, cooled, and refrigerated up to 2 days before torching.
• If using a broiler instead of a torch, pre‑heat the broiler and watch closely to avoid burning.

Frequently Asked Questions