Creme Brulee Recipe

French · Dessert · 65 min total

A classic French dessert with a rich, creamy custard base and a perfectly caramelized sugar crust. This recipe yields a silky smooth custard with a satisfying crack when you break through the top.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar (plus extra for topping)
• 1 vanilla bean (or 2 tsp vanilla extract)
• 5 large egg yolks
• 1/8 tsp salt

Instructions

1. Preheat oven to 325°F (160°C). Place four 6-ounce ramekins in a baking dish.
2. In a saucepan, combine heavy cream and 1/2 cup sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream; add the pod. Heat over medium heat until mixture is hot and steaming, but not boiling. Remove from heat and let steep 10 minutes. If using extract, add after steeping.
3. In a bowl, whisk egg yolks and salt until just blended. Slowly pour about 1/2 cup of the hot cream into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan with the remaining cream, whisking until smooth.
4. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl. Divide custard evenly among the ramekins.
5. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake until custards are set but still jiggle slightly in the center, about 40-50 minutes. Remove ramekins from water bath and cool to room temperature. Refrigerate at least 2 hours or overnight.
6. Before serving, sprinkle a thin, even layer of granulated sugar (about 1 tsp per ramekin) over each custard. Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, broil on high for 1-2 minutes, watching carefully. Let cool 1 minute before serving.

Tips

• For best results, use a kitchen torch for even caramelization.
• Custards can be made up to 2 days ahead and stored covered in the refrigerator.
• Serve immediately after torching for the best contrast between warm crust and cold custard.

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