Description
Classic French crème brûlée with a silky vanilla custard base and a crisp caramelized sugar topping. This elegant dessert is rich, creamy, and finished with a perfectly torched crunchy sugar crust.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 vanilla bean, split and scraped (optional)
- 1/4 tsp salt
- 4 tbsp granulated sugar (for caramelized topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Heat the heavy cream with the vanilla bean (if using) in a saucepan over medium heat until hot but not boiling.
- In a bowl whisk the egg yolks, sugar, and salt until smooth and slightly pale.
- Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.
- Stir in the vanilla extract and strain the mixture through a fine sieve.
- Divide the custard evenly among ramekins.
- Place the ramekins in a baking dish and add hot water around them to create a water bath.
- Bake for 35–40 minutes until the centers are set but still slightly jiggly.
- Remove ramekins from the water bath and cool to room temperature.
- Refrigerate for at least 2 hours or until fully chilled.
- Before serving sprinkle about 1 tablespoon of sugar on top of each custard.
- Use a kitchen torch to caramelize the sugar until it forms a crisp golden crust.
- Let the topping harden for 1–2 minutes before serving.
Notes
- Do not boil the cream to prevent curdling the custard.
- A water bath helps cook the custard gently and evenly.
- If you do not have a torch, the sugar can be caramelized under a broiler for a short time.
- Let the caramelized sugar sit briefly so it forms a crisp crackly top.
- For extra flavor, infuse the cream with citrus peel or coffee beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French