Quick Description
A rich, creamy custard topped with a crispy caramelized sugar layer. This classic French dessert is both simple and indulgent, making it perfect for special occasions or a treat anytime.
Servings & Timing
- Yield: 4–6 servings
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Chill Time: 2–4 hours (or overnight)
- Total Time: ~4–5 hours
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 1 tbsp vanilla extract)
- 5 large egg yolks
- ⅔ cup granulated sugar (divided)
- 2 tbsp light brown sugar (for topping)
Instructions
- Preheat oven – Set your oven to 325°F (160°C).
- Prepare the vanilla cream – In a saucepan, heat the heavy cream and vanilla bean (split and scraped) over medium heat. Stir occasionally and remove once it starts to simmer.
- Whisk the egg yolks – In a separate bowl, whisk the egg yolks with ½ cup of granulated sugar until pale and thick.
- Temper the egg mixture – Slowly pour a small amount of the hot cream into the egg yolk mixture, whisking constantly to prevent curdling. Gradually add the rest of the cream.
- Strain the mixture – Pour the custard through a fine mesh sieve into a clean bowl to remove any solid bits of egg or vanilla bean.
- Prepare ramekins – Place four to six ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.
- Water bath – Fill the baking dish with hot water halfway up the sides of the ramekins (this ensures gentle cooking).
- Bake – Bake for 40–45 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool and chill – Allow to cool to room temperature before covering and refrigerating for at least 2–4 hours, or overnight for best results.
- Caramelize the sugar – Just before serving, sprinkle a thin layer of light brown sugar on top of each custard. Using a kitchen torch, gently caramelize the sugar until golden and crispy. (Alternatively, broil for 1–2 minutes in the oven, watching closely to avoid burning.)
- Serve – Let sit for a minute to cool the sugar before serving.
Additional Notes
- Vanilla substitute: If using vanilla extract instead of a bean, add it to the cream mixture once it’s heated but not boiling.
- No torch?: You can use a broiler instead of a torch for caramelizing the sugar, but be careful not to burn it.
- Storage: Keep crème brûlée in the fridge for up to 3 days.
Dietary Info
- Rich in fat and protein
- Can be made gluten-free without modification
- Contains dairy and eggs
