Description
This Easy Crème Brûlée recipe delivers a luxuriously creamy vanilla custard topped with a perfectly caramelized sugar crust. With simple ingredients and step-by-step instructions, you can create a classic French dessert that impresses every time. The custard is baked in a water bath to ensure a smooth, delicate texture, then chilled and finished with a caramelized sugar topping using a kitchen torch.
Ingredients
Custard Base
- 5 large egg yolks
- 1/2 cup (104g) granulated sugar
- 2 ½ cups (600g) heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Caramelized Topping
- 4 teaspoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and position the oven rack in the middle to ensure even baking.
- Mix Egg Yolks and Sugar: In a medium bowl, whisk together the 5 egg yolks and 1/2 cup of granulated sugar until the mixture turns pale and slightly thickened, about 1 minute. Set aside.
- Heat Cream: In a saucepan over medium heat, warm the heavy cream until it is hot but not boiling. Remove from heat and stir in the vanilla extract and salt.
- Temper Egg Yolks: Slowly pour about 1/2 cup of the hot cream into the egg yolk mixture while whisking constantly to prevent curdling. This process tempers the eggs.
- Combine Mixtures: Gradually whisk in the remaining hot cream into the egg yolk mixture until fully combined and smooth.
- Prepare Ramekins and Water Bath: Pour the custard evenly into five 6-ounce ramekins (or eight 4-ounce ramekins). Place the ramekins in a larger baking pan and fill the pan with boiling water until it reaches halfway up the sides of the ramekins, creating a water bath.
- Bake Custard: Bake in the preheated oven for 45 to 55 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Remove from oven and place on a cooling rack.
- Chill: Allow the custards to cool completely at room temperature, then cover tightly with plastic wrap and refrigerate for at least 2 hours, up to 3 days.
- Caramelize Sugar Topping: When ready to serve, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Using a kitchen torch, heat the sugar by moving the flame back and forth until it melts, bubbles, and forms a golden brown caramel crust. Let the sugar harden before serving.
Notes
- Be careful not to boil the cream to avoid curdling the eggs when mixing.
- Use a kitchen torch for best caramelizing results; alternatively, you can broil under a hot oven broiler but watch carefully to prevent burning.
- The water bath helps cook the custard gently and evenly, preventing the eggs from scrambling.
- The custards can be made up to 3 days in advance and stored in the fridge uncaramelized for convenience.
- If you do not have a kitchen torch, ensure your broiler rack is close to the heat source when caramelizing sugar.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
