Creme Brulee
This classic French Creme Brulee features a luxuriously rich and silky vanilla custard base topped with a perfectly caramelized sugar crust that shatters with a tap of a spoon. It is an elegant and impressive dessert that is simpler to make than most people expect.
A silky vanilla custard topped with a crackling caramelized sugar crust for a timeless French dessert.
Nutrition per serving
Ingredients
Custard
Topping
Water Bath
Instructions
Infuse the Cream
Preheat your oven to 325 degrees F. Pour the heavy cream into a small saucepan and add the split vanilla bean pod along with its scraped seeds. Heat the cream over medium heat until it just begins to simmer around the edges, then remove from heat and let it steep for 15 minutes to infuse the vanilla flavor throughout.
Whisk the Egg Mixture
In a large mixing bowl whisk together the egg yolks and granulated sugar until the mixture turns pale yellow and slightly thick, about 2 minutes. Add the pinch of sea salt and whisk to combine. Remove the vanilla bean pod from the cream and discard it.
Temper the Custard
Slowly pour the warm infused cream into the egg yolk mixture in a thin steady stream while whisking constantly. This process of tempering gradually raises the temperature of the eggs without scrambling them. Skim off any foam that forms on the surface and strain the custard through a fine mesh sieve into a large measuring cup for easy pouring.
Bake the Custards
Place 6 ramekins in a large roasting pan and divide the custard evenly among them. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake at 325 degrees F for 40 to 45 minutes until the custards are set around the edges but still have a gentle wobble in the center like gelatin.
Chill and Brulee
Remove the ramekins from the water bath and allow them to cool at room temperature for 30 minutes. Refrigerate uncovered for at least 4 hours or overnight until fully chilled and set. When ready to serve, sprinkle an even thin layer of granulated sugar over each custard and use a kitchen torch to caramelize the sugar in circular motions until it forms a deep amber crackled crust. Serve immediately.
Substitutions
Common mistakes
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