Crème Brûlée Recipe
This crème brûlée recipe is a rich, creamy classic with a perfectly crackly caramelized sugar top. It’s elegant, easy to make, and absolutely delicious.
Equipment
- Mixing bowl
- Whisk
- Fine mesh sieve
- Saucepan
- Ramekins
- Baking dish
- Kitchen torch or broiler
- Measuring Cups and Spoons
Ingredients
Crème Brûlée Custard
- 2 cups heavy cream
- 5 egg yolks large
- ½ cup granulated sugar
- 1 tbsp pure vanilla extract or 1 vanilla bean, split and scraped
- 1 pinch salt
Topping
- granulated sugar for brûlée topping
Instructions
- Preheat your oven to 325°F (160°C). Set a kettle to boil for the water bath.
- In a saucepan, heat the cream over medium heat until it just begins to simmer. Remove from heat and stir in vanilla extract.
- In a mixing bowl, whisk egg yolks and granulated sugar until pale and slightly thickened.
- Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
- Strain the mixture through a fine mesh sieve into a large measuring cup for a smooth custard.
- Divide the custard into ramekins. Place ramekins in a deep baking dish and pour hot water around them until halfway up the sides.
- Bake for 35–40 minutes or until custards are set but still slightly jiggly in the center.
- Remove ramekins from the water bath and let cool. Then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle a thin, even layer of sugar on top of each custard and caramelize with a kitchen torch or broil until golden and crisp.
Notes
To elevate flavor, try infusing the cream with citrus zest or a splash of espresso. Always strain the custard to achieve the silkiest result.