Classic Crème Brûlée
A rich and creamy French custard dessert with a crisp caramelized sugar topping. Simple ingredients, elegant results!
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Fine-Mesh Strainer
- Ramekins
- Baking Dish
- Kitchen Torch or Oven Broiler
Ingredients
Custard Base
- 2 cups heavy cream
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 pinch salt
Caramelized Sugar Topping
- 4 tsp granulated sugar (1 tsp per ramekin)
Instructions
- Preheat oven to 325°F (160°C). Place ramekins in a large baking dish.
- In a saucepan, heat heavy cream and vanilla bean (or extract) over medium heat until hot but not boiling. If using a vanilla bean, scrape seeds into the cream.
- In a bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
- Slowly pour warm cream into the egg mixture, whisking constantly to prevent curdling.
- Strain the mixture through a fine-mesh sieve to remove any cooked egg bits.
- Divide custard evenly among ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins for a water bath.
- Bake for 30–40 minutes until the edges are set but the center is slightly jiggly.
- Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle 1–2 tsp sugar evenly over each custard.
- Caramelize using a kitchen torch until golden and crisp, or place under a broiler for 1–2 minutes.
- Let the sugar set for 1 minute before serving.
Notes
Try different flavors like chocolate, coffee, or coconut by modifying the cream mixture. Store in the fridge for up to 2 days without caramelizing.