Classic Creme Brulee Recipe

Classic Crème Brûlée

Classic Crème Brûlée is the ultimate French dessert – smooth, rich vanilla custard topped with a crackly layer of caramelized sugar. Elegant yet simple, it’s a perfect finish to any special meal and surprisingly easy to make at home.

Ingredients (Serves 4):

• 2 cups heavy cream

• 1 vanilla bean (or 1 tbsp pure vanilla extract)

• 5 large egg yolks

• ½ cup granulated sugar (plus extra for topping)

• Pinch of salt

Instructions:

1. Preheat Oven:

   • Preheat your oven to 325°F (160°C).

2. Heat the Cream:

   • In a saucepan, heat the heavy cream over medium heat until it’s just about to simmer.

   • If using a vanilla bean, split it and scrape the seeds into the cream, then add the pod. Let steep for 10 minutes. Remove the pod before continuing.

3. Whisk the Yolks:

   • In a mixing bowl, whisk together egg yolks, ½ cup sugar, and a pinch of salt until pale and smooth.

4. Temper the Eggs:

   • Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid scrambling the eggs.

5. Strain and Pour:

   • Strain the custard through a fine mesh sieve for extra smoothness.

   • Pour into 4 ramekins.

6. Bake in a Water Bath:

   • Place ramekins in a baking dish. Add hot water to the dish until it comes halfway up the sides of the ramekins.

   • Bake for 35–45 minutes, or until custards are set but still slightly wobbly in the center.

7. Chill:

   • Remove ramekins from water bath. Let cool to room temperature, then refrigerate for at least 2 hours (or up to 2 days).

8. Caramelize the Sugar:

   • Just before serving, sprinkle a thin layer of granulated sugar on top of each custard.

   • Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let cool 1 minute to harden.