Classic Crème Brûlée
A luscious, creamy vanilla custard topped with a perfectly caramelized, crisp sugar crust. This classic French dessert is elegant yet simple, ideal for special occasions or anytime you want to impress with minimal fuss.
Equipment
- 4 ramekins (about 6 oz size)
- Large baking dish or roasting pan (for water bath)
- Kitchen torch (or broiler)
- Whisk
- Fine mesh sieve
- Mixing bowls
- Measuring Cups and Spoons
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- ½ cup granulated sugar (plus extra for topping)
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C).
- Heat the cream: Pour cream into a saucepan. Split vanilla bean lengthwise and scrape seeds into cream. Add pod. Heat gently until steaming (do not boil). Remove from heat and let infuse 15 minutes. Remove vanilla pod.
- Whisk egg yolks and sugar: In a bowl, whisk yolks, sugar, and salt until pale and slightly thickened.
- Temper eggs: Slowly pour warm cream into yolks, whisking constantly to avoid cooking eggs.
- Strain custard: Pour mixture through a fine sieve into a clean bowl to ensure smoothness.
- Pour into ramekins: Divide custard evenly among ramekins.
- Prepare water bath: Place ramekins in a large baking dish. Pour hot water into the dish halfway up the sides of ramekins.
- Bake: Carefully transfer to oven and bake 40–45 minutes until custard is just set but still slightly wobbly in the center.
- Cool and chill: Remove ramekins from water bath, let cool to room temp, then refrigerate at least 2 hours or overnight.
- Caramelize sugar topping: Sprinkle a thin, even layer of granulated sugar atop each custard. Use a kitchen torch to melt and caramelize sugar until golden brown and crisp. (Alternatively, place under broiler for 1–2 minutes, watching carefully.)
- Serve immediately to enjoy the contrast of creamy custard and crisp topping.
Notes
- Vanilla bean gives the best flavor, but good-quality vanilla extract works well too.
- Don’t skip straining custard; it makes the texture ultra-smooth.
- Use superfine sugar for the topping if possible—it melts more evenly.
- If caramelizing with a broiler, watch carefully to avoid burning.
- Let custard chill thoroughly; this step is key for a firm yet creamy texture.
- Experiment with flavor infusions like citrus zest or espresso for variations.