Classic Crème Brûlée
This classic French dessert features a rich, creamy custard topped with a crisp caramelized sugar crust.
Equipment
- Ramekins
- Kitchen Torch
- Fine-mesh Sieve
- Baking pan
Ingredients
- 2 cups heavy cream
- 1 vanilla bean or 2 teaspoons pure vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar divided
- 1 pinch salt
- 2 tablespoons granulated sugar for caramelization
Instructions
- Preheat oven to 325°F (160°C). Place ramekins in a deep baking pan.
- In a saucepan, heat the heavy cream with the vanilla bean (if using). Let steep for 15 minutes.
- In a bowl, whisk egg yolks, 1/2 cup sugar, and salt until smooth.
- Temper the eggs by gradually adding warm cream while whisking. Stir in vanilla extract if using.
- Strain the custard through a fine-mesh sieve into ramekins.
- Place ramekins in the baking pan and pour hot water until halfway up their sides. Bake for 40-45 minutes.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle sugar on top and caramelize with a kitchen torch or broiler.
- Let the sugar crust harden, then serve and enjoy.
Notes
For best results, let the custard chill overnight to enhance its flavor.