How to Make Creme Brulee: Silky Custard, Crisp Crust
To make crème brûlée, gently bake a vanilla egg-yolk custard in a hot-water bath at 300°F (150°C), chill it for at least 4 hours, and torch a thin layer of sugar until crisp. Four servings take about 20 minutes of active work, 35-45 minutes to bake, and overnight chilling gives the cleanest texture. Key Facts […]