Creme Brulee
Rich, creamy vanilla custard topped with a crisp, caramelized sugar crust—this classic Creme Brulee is a showstopping dessert that’s surprisingly simple to make at home. With just a few simple ingredients like egg yolks, heavy cream, and real vanilla bean, you’ll create a creamy custard with a burnt-sugar crust that rivals any fancy restaurant version.
Servings: 6 servings
Ingredients
- 3 cups (720ml) heavy cream
- 1 vanilla bean split and seeds scraped
- 6 large egg yolks
- ½ cup (100g) granulated sugar + 2 Tablespoons more for topping
- ⅛ teaspoon salt
Instructions
- Preheat oven to 325°F.
- Heat cream, vanilla bean pod, and the scraped vanilla bean seeds in a medium saucepan over medium heat just until it barely comes to a simmer. Remove from the heat and let sit for 15 minutes.3 cups (720ml) heavy cream, 1 vanilla bean
- Strain through a fine mesh sieve into another bowl and discard the vanilla bean solids. Bring a kettle or pot of water to a boil for later.
- Whisk egg yolks, sugar, and salt in a large bowl until light. Whisk in the hot cream, then strain again through the fine mesh sieve.6 large egg yolks, ½ cup (100g) granulated sugar, ⅛ teaspoon salt
- Divide the mixture evenly between six 6-8 ounce ramekins (the deeper kind) or eight 4-5 ounce ramekins (the shallower kind) place in a large baking dish or roasting pan lined with a dish towel on the bottom. Transfer the roasting pan to the oven and carefully pour the boiling water into the pan until it is about halfway up the sides of the ramekins.
- Bake for 30 to 40 minutes until set around the edges. Test them for doneness - they should reach 170°F.
- Immediately and carefully remove the ramekins from the hot water and transfer to a baking sheet. Refrigerate for at least 6 hours or up to 3 days.
- Let them sit at room temperature for 30 minutes before blotting any condensation off the tops and sprinkling with sugar. Blow torch to create a crackly, crisp sugar coating on top.
Notes
Storage & Make Ahead
- Store: Keep crème brûlée in the refrigerator, covered with plastic wrap, for up to three days. The custard stays creamy, but the sugar topping is best when freshly caramelized.
- Freeze: Freeze the custard before caramelizing the sugar. Wrap tightly and store for up to one month, then thaw in the fridge before adding the burnt-sugar crust.
- Make Ahead: Prepare the custard mixture up to 24 hours before baking or bake the custards up to three days in advance. Always torch the sugar topping right before serving for the perfect crisp caramelized finish.
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