Crème brûlée
Classic French dessert with rich custard base and caramelized sugar topping.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup turbinado sugar (for topping)
Nutrition Facts
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Instructions
Preheat oven to 325°F (160°C). Place 4 ramekins in a large baking dish.
Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat.
In a bowl, whisk egg yolks and granulated sugar until pale and thick. Slowly whisk in the warm cream.
Strain the mixture through a fine sieve into a pitcher. Stir in vanilla extract.
Divide mixture among ramekins. Pour hot water into baking dish until halfway up sides of ramekins.
Bake for 40-45 minutes until set but still slightly wobbly in center. Remove from water bath and chill for at least 2 hours.
Before serving, sprinkle turbinado sugar evenly over each custard. Caramelize with a kitchen torch until golden brown.
Chef's Tips
- Temperature Control: Ensure cream doesn't boil to prevent curdling the eggs.
- Smooth Texture: Straining removes any cooked egg bits for perfect texture.
- Chilling Time: Custards must be completely chilled before caramelizing.
- Torch Technique: Move torch constantly to avoid burning the sugar.
- Alternative Method: Broiler can be used if no torch is available.
- Make Ahead: Custards can be prepared up to 3 days in advance.
- Vanilla Options: Use vanilla bean for more intense flavor.
