Description
This easy Crème Brûlée recipe guides you through creating a classic French dessert featuring a creamy vanilla custard base topped with a perfectly caramelized sugar crust. The custard is gently baked in a water bath to ensure a smooth, silky texture, then chilled and finished with a crisp layer of brûléed sugar for a delightful contrast of textures.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Prepare 4-6 ramekins depending on their size, setting them aside for the custard.
- Heat the Cream: Pour the heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, adding the pod as well. Heat the cream over medium heat, stirring occasionally to prevent scorching, until it starts to simmer but does not boil. If using vanilla extract, wait to add it later.
- Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and a pinch of salt until the mixture is smooth and pale yellow in color.
- Temper the Eggs: Slowly pour a small amount of the hot cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs. Gradually add the remaining cream while continuing to whisk to fully combine.
- Strain the Mixture: Remove the vanilla pod from the cream if used. Strain the custard through a fine mesh sieve into another bowl to catch any lumps or residual bits from the vanilla pod or eggs.
- Pour into Ramekins: Evenly divide the custard mixture among the prepared ramekins, filling them nearly to the top.
- Bake: Place the ramekins inside a large baking dish. Pour hot water into this dish to reach halfway up the sides of the ramekins to create a water bath. Bake in the preheated oven for 30 to 40 minutes, or until the custard is just set and slightly wobbly in the center.
- Cool: Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least two hours or overnight to allow the custard to fully set.
- Caramelize the Sugar: Sprinkle a thin, even layer of granulated sugar over the surface of each custard. Using a kitchen torch, caramelize the sugar by moving the flame in circular motions until it melts and turns golden brown. Alternatively, place the ramekins under a broiler for 1-2 minutes while watching carefully to prevent burning.
- Serve: Let the caramelized sugar cool and harden for a minute or two before serving to enjoy the signature crispy crust atop the silky custard.
Notes
- A water bath is essential for even cooking and preventing the custard from cracking.
- If you do not have a kitchen torch, the broiler method works but requires close attention to avoid burning.
- Vanilla bean provides the richest flavor, but vanilla extract is a convenient substitute.
- Custards can be prepared a day ahead and refrigerated, making this a great make-ahead dessert.
