Description
Classic Crème Brûlée recipe featuring a rich and creamy vanilla custard base topped with a crisp, caramelized sugar crust. This elegant French dessert is baked in a water bath to achieve a smooth texture and finished with a blowtorch or broiler for the signature brûlée topping.
Ingredients
Custard
- 2 cups heavy cream
- 1 whole vanilla bean (or 1 teaspoon vanilla bean paste or vanilla extract)
- 6 egg yolks
- ½ cup sugar, plus more for topping
- Heaping ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 325°F and position an oven rack in the middle.
- Prepare Cream and Infuse Vanilla: In a medium saucepan, gently heat the heavy cream until it just begins to simmer. Remove from heat immediately. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding the pod as well. Let steep for 15 minutes to infuse vanilla flavor. Alternatively, add vanilla paste or extract directly.
- Boil Water for Bain-Marie: Bring a kettle of water to a boil to prepare for the water bath (bain-marie) baking method.
- Mix Egg Yolks and Sugar: In a large bowl, whisk the egg yolks, ½ cup sugar, and salt until the mixture is smooth, pale, and slightly thickened, about 1 minute.
- Combine Cream and Egg Mixture: Strain the infused cream through a fine mesh strainer over a medium bowl to remove the vanilla pod bits (skip if using vanilla extract or paste). Gradually and slowly add the warm cream to the egg yolk mixture, whisking constantly to prevent cooking the eggs. Transfer the combined custard mixture to a pourable container.
- Prepare for Baking: Place four 8-ounce ramekins in a large roasting pan. Pour the custard mixture evenly into each ramekin. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a water bath for even baking.
- Bake Custards: Carefully place the roasting pan in the oven and bake for 30 to 40 minutes, or until the custard centers are just set but still slightly jiggly. Remove the ramekins from the water bath using tongs or a wide spatula. Let cool, then refrigerate for at least 2 hours and up to 3 days, covering with plastic wrap if stored longer.
- Caramelize Sugar Topping: Before serving, sprinkle 1½ to 2 teaspoons of sugar evenly over each custard. Use a kitchen blowtorch to melt and caramelize the sugar until it forms a deep golden crust without burning. Alternatively, place the ramekins on a baking sheet and broil 2 to 3 inches from the heat for a few minutes, watching closely to prevent burning. Let the crust sit for 5 minutes before serving.
- Make-Ahead Tip: The custards can be baked and refrigerated up to 3 days in advance. When ready to serve, apply sugar topping and caramelize just before eating for the perfect crisp finish.
Notes
- Using a bain-marie (water bath) helps to gently cook the custard evenly and prevents cracking.
- If using vanilla bean paste or extract, you can skip infusing the cream and straining the vanilla pod.
- The caramelized sugar topping should be done just before serving to maintain its crisp texture.
- Ensure the water in the roasting pan is hot before placing it in the oven to maintain consistent baking temperature.
- Cover custards with plastic wrap during refrigeration to prevent them from absorbing fridge odors.
- Be careful when caramelizing sugar under the broiler—watch closely to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
