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Classic Crème Brûlée Recipe

Close-up of a single serving of Creme Brulee with a deeply caramelized, crackling sugar crust.
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Make a restaurant-quality crème brûlée with a rich vanilla custard base and a perfectly crisp, caramelized sugar topping.

Ingredients

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  • 6 large egg yolks
  • 2 cups heavy cream
  • 1/2 cup granulated sugar, plus extra for topping
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Place six 6-ounce ramekins in a deep baking pan.
  2. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil. Remove from heat.
  3. In a separate bowl, whisk the egg yolks and 1/2 cup of sugar together until the mixture is pale yellow and smooth. Whisk in the vanilla extract and salt.
  4. Temper the egg yolks: Slowly pour about one cup of the hot cream into the egg mixture while constantly whisking. This prevents the eggs from scrambling.
  5. Pour the tempered egg mixture back into the saucepan with the remaining cream. Whisk gently to combine everything.
  6. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
  7. Divide the custard evenly among the six ramekins.
  8. Carefully pour hot water into the baking pan until the water reaches halfway up the sides of the ramekins. This creates a water bath (bain-marie).
  9. Bake for 30 to 40 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
  10. Remove the ramekins from the water bath and let them cool completely on a wire rack. Once cool, cover them with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
  11. Before serving, sprinkle an even, thin layer of granulated sugar over the top of each chilled custard.
  12. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber-colored crust. Work quickly to avoid heating the custard underneath.
  13. Let the caramelized sugar cool and harden for a few minutes before serving. Tap the top with a spoon to hear the crack.

Notes

  • Use high-quality vanilla extract for the best flavor.
  • Do not skip the water bath; it provides gentle, even heat necessary for a smooth custard texture.
  • If you do not have a kitchen torch, you can place the sugared ramekins under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.

Nutrition

Find it online: https://rosatasty.com/creme-brulee-classic-french-custard-recipe/