Classic Crème Brûlée
Crème brûlée is a timeless French dessert featuring a rich, creamy custard base topped with a crisp caramelized sugar crust. With the right technique, you can master this elegant dessert at home.
Equipment
- Ramekins
- Culinary Torch
- Baking Dish (for water bath)
- Fine Mesh Strainer
Ingredients
Custard Base
- 2 cups heavy cream full-fat recommended
- 5 egg yolks
- 1/2 cup granulated sugar plus extra for topping
- 1 tsp pure vanilla extract or 1 vanilla bean
- 1/8 tsp salt optional, enhances flavor
Caramelized Topping
- 4 tbsp granulated sugar for caramelized crust
Instructions
- Preheat the oven to 325°F (163°C). Place ramekins in a large baking dish.
- Heat the heavy cream in a saucepan over medium heat until it begins to steam but does not boil. If using a vanilla bean, split it, scrape the seeds into the cream, and steep for 10 minutes.
- In a mixing bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
- Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
- Strain the custard through a fine mesh sieve to remove any lumps or air bubbles.
- Divide the mixture evenly among the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly.
- Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours or up to 3 days.
- Before serving, sprinkle 1 tablespoon of sugar over each custard. Using a torch, caramelize the sugar until golden and crisp.
- Let sit for a minute to allow the sugar crust to harden, then serve immediately.
Notes
For a deeper flavor, infuse the cream with additional spices like cinnamon or cardamom. If you don’t have a torch, caramelize the sugar under a broiler for a similar effect.