Description
A foolproof recipe for classic vanilla crème brûlée featuring a silky, smooth custard and a perfectly crackly, glass-like caramelized sugar top. This dessert is easy to make ahead and requires only a few simple ingredients.
Ingredients
Scale
- 2 cups (480ml) Heavy Cream (at least 36% fat)
- 1 whole Vanilla Bean (split and scraped) OR 2 teaspoons High-Quality Vanilla Extract
- 5 large Egg Yolks (about 90g)
- ½ cup (100g) Granulated White Sugar
- ¼ cup Superfine Sugar (or regular granulated pulsed in blender) per ramekin for topping
- Pinch of Sea Salt (optional)
Instructions
- Preheat oven to 325°F (165°C). Place ramekins inside a deep roasting pan or large baking dish.
- Pour heavy cream into a saucepan. If using a vanilla bean, add seeds and pod. Heat over medium-low until gently simmering (do not boil). Remove from heat and let steep for 10 minutes. Stir in vanilla extract if using.
- In a medium bowl, whisk egg yolks and ½ cup white sugar vigorously for 2 minutes until pale and thickened.
- Slowly temper the eggs by whisking in about ½ cup of the hot cream. Then pour the egg mixture back into the saucepan with the rest of the cream, whisking constantly.
- Strain the custard mixture through a fine-mesh strainer into a measuring cup to remove any cooked egg bits or vanilla pod fragments.
- Pour the strained custard into the ramekins, filling almost to the top. Pop any surface bubbles.
- Place the roasting pan in the oven and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins (water bath).
- Bake for 35-45 minutes until edges are set but centers still jiggle slightly. Do not overbake.
- Remove ramekins from the water bath and let cool at room temperature for 30 minutes.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Just before serving, sprinkle a thin, even layer of superfine sugar over each custard. Tap off excess.
- Torch the sugar until it bubbles and turns deep amber/golden brown. Let sit for 30 seconds to harden into a glass-like sheet before serving.
Notes
The water bath is crucial for gentle cooking to prevent curdling. Ensure the custard is jiggly like Jell-O when removed from the oven, as it will set further while cooling. Do not freeze the finished dessert as the texture may become grainy. The sugar topping should be added immediately before serving to maintain the crackly texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 380
- Sugar: 26
- Sodium: 45
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Protein: 6
Keywords: crème brûlée, vanilla custard, caramelized sugar, French dessert, easy dessert, make ahead dessert, gluten-free dessert