Crème Brûlée


Crème Brûlée


For the Custard:

  • 2 cups heavy cream
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • A pinch of salt

For the Caramelized Sugar Topping:

  • 1/4 cup granulated sugar


1. Preheat the Oven:

  • Preheat your oven to 325°F (163°C).

2. Prepare the Cream Mixture:

  • In a medium saucepan, combine the heavy cream and the seeds of the vanilla bean (or vanilla extract).
  • Heat over medium heat until the cream is just about to boil. Remove from heat and let it sit for a few minutes to infuse the vanilla flavor.

3. Prepare the Egg Mixture:

  • In a medium bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.

4. Combine and Temper:

  • Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
  • Once combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits and the vanilla bean pod.

5. Pour into Ramekins:

  • Divide the custard mixture evenly among 4 to 6 ramekins, depending on their size.

6. Prepare the Water Bath:

  • Place the filled ramekins in a large baking dish. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This water bath will help the custards cook evenly and gently.

7. Bake:

  • Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
  • Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or until well chilled.

8. Caramelize the Sugar Topping:

  • Just before serving, sprinkle an even layer of granulated sugar over the top of each custard.
  • Using a kitchen torch, carefully melt the sugar until it turns golden brown and caramelizes. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to ensure the sugar doesn’t burn.

9. Serve:

  • Allow the caramelized sugar to harden for a minute or two. Serve immediately and enjoy the delightful contrast between the creamy custard and the crisp caramel topping.

Enjoy your classic Crème Brûlée! This elegant dessert is perfect for special occasions or whenever you want to impress your guests with a rich and creamy treat.