Classic Crème Brûlée
Traditional dish · French
A rich and creamy custard base topped with a contrasting layer of hardened caramelized sugar, creating the signature 'crack' when broken with a spoon.
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Ingredients
- Heavy cream2 cups
- Vanilla bean1
- Egg yolks5 large
- Granulated sugar1/2 cup
- Saltpinch
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
In a saucepan, heat the heavy cream with the scraped seeds and pod of the vanilla bean until just simmering. Remove from heat, cover, and let steep for 15 minutes.
- 3
In a bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar until pale and slightly thickened.
- 4
Remove the vanilla pod from the cream. Gradually whisk the warm cream into the egg yolk mixture.
- 5
Pour the custard mixture through a fine-mesh sieve into a clean bowl or pitcher.
- 6
Divide the custard evenly among four 6-ounce ramekins.
- 7
Place the ramekins in a large baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins (water bath).
- 8
Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
- 9
Remove ramekins from the water bath and let cool completely. Refrigerate for at least 2 hours, or until chilled.
- 10
Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Let sit for a minute to harden.
