Classic Crème Brûlée
A rich and creamy French dessert with a caramelized sugar topping.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup turbinado sugar (for caramelizing)
Nutrition Facts
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Instructions
Preheat oven to 325°F (160°C). Place four ramekins in a large baking dish.
Heat the heavy cream in a saucepan over medium heat. Split the vanilla bean and scrape seeds into the cream. Heat until just simmering, then remove from heat.
In a bowl, whisk egg yolks and granulated sugar until pale and thick. Slowly pour the warm cream into the egg mixture while whisking continuously.
Strain the mixture through a fine sieve to remove any lumps. Divide the custard evenly among the ramekins.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes until set but still slightly wobbly in the center.
Remove ramekins from water bath and cool to room temperature. Refrigerate for at least 2 hours or overnight.
Before serving, sprinkle turbinado sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly. Let sit for 1-2 minutes before serving.
Chef's Tips
- Vanilla Bean: If using vanilla extract, add it after removing the cream from heat.
- Water Bath: Ensure water doesn't boil during baking to prevent curdling.
- Caramelizing: For even caramelization, rotate the ramekin while torching.
- Chilling: Creme brûlée must be completely chilled before caramelizing.
- Alternative Method: If you don't have a torch, you can caramelize under a broiler for 1-2 minutes.
- Storage: Keep refrigerated and only caramelize the sugar right before serving.
