Description
A classic French dessert with a silky, creamy vanilla custard beneath a brittle, caramelized sugar crust. My grandmother always believed the best desserts should feel creamy, cozy, and a little unforgettable… and this Crème Brûlée is exactly that.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C). Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the heavy cream and vanilla pod. Heat over medium until just simmering, then remove from heat and let steep for 15 minutes.
- In a bowl, whisk together egg yolks, 1/2 cup sugar, and salt until pale. Gradually whisk in the warm cream mixture. Strain through a fine-mesh sieve into a large measuring cup or bowl.
- Place 4 ramekins in a roasting pan. Divide the custard among the ramekins. Pour hot water into the pan until it comes halfway up the sides of the ramekins. Bake for 30-35 minutes, until the custards are set but still jiggle slightly in the center.
- Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Just before serving, sprinkle about 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until dark amber and bubbly. Alternatively, place under a broiler for 1-2 minutes, watching closely. Let the crust harden for a minute, then serve.
Notes
You can customize the seasonings to taste. For a different flavor, substitute the vanilla bean with 1 teaspoon of espresso powder or citrus zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: French