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Restaurant Style Crème Brûlée
A silky, vanilla‑infused custard topped with a crisp caramelized sugar crust, made with just five core ingredients. This restaurant‑style Crème Brûlée is baked in a gentle water bath and finished with a kitchen torch for that perfect crackly top.
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Critical Success Points
- • Do not let the cream boil; it will break.
- • Temper the egg yolks slowly to avoid scrambling.
- • Bake in a gentle water bath at low temperature for a silky texture.
- • Caramelize the sugar evenly with a torch or broiler.
Safety Warnings
- • Hot cream can cause severe burns – handle with care.
- • Use the kitchen torch in a well‑ventilated area; keep flammable objects away.
- • Water bath can be heavy and hot; use oven mitts when moving the pan.
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