Crème Brûlée
A classic French dessert with a rich, creamy vanilla custard topped with a perfectly caramelized sugar crust. A delicate yet indulgent treat!
Equipment
- 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 it just begins to simmer. Remove from heat and let it steep for 10 minutes.
- In a mixing bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
- Slowly pour the warm cream into the egg mixture, whisking constantly to prevent scrambling.
- Strain the mixture through a fine-mesh sieve to ensure a smooth custard.
- Divide custard evenly among the ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins to create a water bath.
- Bake for 40-45 minutes until the custards are set but still slightly jiggly in the center.
- Remove from the water bath and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours (or overnight).
- Before serving, sprinkle 1 tsp of granulated sugar evenly over each custard.
- Caramelize the sugar using a kitchen torch, moving in a circular motion until golden and crisp. Alternatively, place under a broiler for 1-3 minutes, watching closely.
- Let the caramelized topping cool for 1-2 minutes before serving to allow it to harden.
Notes
For added flavor, infuse the cream with citrus zest or coffee. Store leftovers in the fridge for up to 2 days (without caramelized topping).