Description
A classic crème brûlée recipe featuring a silky, custardy base paired with a perfectly caramelized sugar crust that cracks with the perfect snap. Easy to make and impresses every time.
Ingredients
Scale
- 2 cups (480 ml) heavy cream
- 5 large egg yolks
- ½ cup (100 g) granulated sugar, divided
- 1 vanilla bean, split and seeds scraped or 1 tsp pure vanilla extract
- Pinch of salt
- Optional: Demerara or turbinado sugar for topping
Instructions
- Pour the heavy cream into a saucepan. If using a vanilla bean, split it lengthwise and scrape out the seeds, then add both seeds and pod to the cream. Heat over medium until just simmering, then remove from heat and let steep for 10-15 minutes.
- While the cream is steeping, whisk together the egg yolks, half of the granulated sugar (¼ cup / 50g), and a pinch of salt in a mixing bowl until pale and slightly thickened.
- Slowly pour the warm vanilla cream into the yolk mixture while whisking constantly to temper the eggs. Strain the custard through a fine mesh sieve into a clean bowl.
- Divide the custard evenly among 4 to 6 ramekins, filling nearly to the top. Place ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Preheat oven to 325°F (160°C). Bake the custards in the water bath for 40 to 45 minutes until edges are set but centers wobble slightly.
- Remove ramekins from water bath and cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle about 1 teaspoon of remaining sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly. Alternatively, use the oven broiler for 1-2 minutes, watching carefully to avoid burning.
- Serve immediately after caramelizing the sugar, optionally garnished with fresh berries or mint.
Notes
Use a water bath to ensure even cooking and prevent curdling. Use a kitchen torch for best caramelized sugar crust results. Custards can be made up to 2 days ahead and refrigerated before torching sugar. Avoid overheating to prevent grainy custard. Vanilla bean provides the most authentic flavor. If no torch is available, use oven broiler carefully.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (about 6 o
- Calories: 340
- Sugar: 25
- Sodium: 65
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 28
- Protein: 6
Keywords: crème brûlée, classic dessert, caramelized sugar, custard, homemade dessert, vanilla custard, easy crème brûlée