Description
Classic French Crème Brûlée is a rich and creamy vanilla custard with a perfectly caramelized sugar crust. This elegant dessert combines smooth, silky textures with a crisp, golden topping, making it a timeless favorite for any special occasion.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 1 vanilla bean (split and seeds scraped) or 1 tablespoon pure vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) to prepare for baking the custards.
- Heat Cream: In a medium saucepan, heat the heavy cream with the split vanilla bean and its seeds or vanilla extract over medium heat until it just begins to simmer. Remove from heat and allow it to steep for 10 minutes, infusing the cream with vanilla flavor.
- Mix Egg Yolks: In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale in color and slightly thickened, ensuring a smooth custard base.
- Combine Mixtures: Slowly pour the warm cream into the egg yolk mixture while whisking constantly to prevent curdling and ensure a smooth custard.
- Strain Custard: Strain the custard through a fine mesh sieve into a large measuring cup or bowl to remove any cooked egg bits, guaranteeing a silky texture.
- Pour into Ramekins: Divide the strained custard evenly among 4 to 6 ramekins, ensuring each is filled properly for uniform baking.
- Prepare Water Bath: Place the ramekins in a large baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath that ensures gentle, even cooking.
- Bake: Bake the custards for 30 to 35 minutes until they are just set but still slightly jiggly in the center, indicating a perfect creamy consistency.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight to allow the custard to fully set and flavors to meld.
- Caramelize Sugar: Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a golden, crisp crust. Alternatively, place under a broiler for 1–2 minutes, watching closely to avoid burning.
- Serve: Allow the caramelized sugar to sit for 1 to 2 minutes to harden, then serve immediately for the best contrast of textures and flavors.
Notes
- For a deeper vanilla flavor, steep the cream with the vanilla bean for up to 30 minutes.
- If you don’t have a kitchen torch, caramelize the sugar under a broiler for 1–2 minutes, watching closely to prevent burning.
