Classic Crème Brûlée
Crème Brûlée is a classic French dessert featuring a silky vanilla custard topped with a caramelized sugar crust.
Equipment
- Kitchen Torch
- Ramekins
- Whisk
- Baking Dish (for water bath)
- Fine Sieve
Ingredients
Custard Base
- 2 cups heavy cream full-fat recommended
- 5 egg yolks large eggs
- 1/2 cup granulated sugar for custard
- 1 tsp vanilla extract or 1 vanilla bean
Topping
- 2 tbsp granulated sugar for caramelized topping
Instructions
- Preheat your oven to 325°F (163°C). Prepare a baking dish with a water bath for even cooking.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. If using a vanilla bean, scrape the seeds into the cream and add the pod. Remove from heat and let steep.
- In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
- Slowly pour the warm cream into the egg mixture while whisking constantly to prevent scrambling.
- Strain the mixture through a fine sieve to remove any lumps.
- Divide the mixture evenly among the ramekins.
- Place the ramekins in the prepared water bath and bake for 30-35 minutes, or until the custard is set but slightly wobbly in the center.
- Remove from the oven, let cool, and refrigerate for at least 4 hours (or overnight).
- Before serving, sprinkle sugar evenly over each custard and caramelize using a kitchen torch until golden brown and crisp.
Notes
For added flavor, try infusing the cream with citrus zest, espresso, or matcha powder.