Description
This classic crème brûlée recipe delivers a rich, velvety custard topped with a perfectly caramelized sugar crust. Made with heavy cream, real vanilla bean, and a touch of sugar, this elegant French dessert is baked in a water bath to ensure a smooth texture. Ideal for a sophisticated finish to any meal, it’s best served chilled and brûléed just before serving for that satisfying crackle.
Ingredients
Scale
Custard Base
- 2 cups heavy cream
- ⅓ cup granulated sugar, divided
- ¼ teaspoon kosher salt
- ½ vanilla bean, scraped
- 1 egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
Brûlée Topping
- ¼ cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F to prepare for baking the custards.
- Prepare Cream Mixture: In a small saucepan, combine 2 cups heavy cream, half of the granulated sugar (about 2 ½ tablespoons), kosher salt, and the split and scraped ½ vanilla bean. Heat the mixture just to a simmer, then remove from heat.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk together 1 egg yolk, 1 large egg, and the remaining sugar until the mixture lightens slightly. This process is called blanchir.
- Temper Eggs: Slowly add the hot cream to the egg mixture in small increments while whisking constantly to prevent the eggs from curdling. Continue until all cream is incorporated.
- Strain and Skim: Skim off any foam from the custard mixture to ensure smooth texture. Strain if necessary to remove vanilla bean solids.
- Fill Ramekins: Divide the custard evenly among six 3-ounce ramekins. Use a scale or measuring cup for accuracy.
- Prepare Water Bath: Place ramekins in a large deep baking dish. Cover the dish with foil, leaving a corner open to monitor. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
- Bake Custards: Bake in the preheated oven on the middle rack for 25 minutes until the custards are mostly set but still jiggle slightly in the center.
- Cool and Chill: Remove ramekins carefully from the water bath. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or ideally overnight for best texture.
- Prepare for Brûlée: When ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over the top of each custard.
- Caramelize Sugar: Using a kitchen torch, melt the sugar by starting a few inches away with a low flame and gradually increase heat until sugar turns a deep amber color forming a crisp caramelized crust.
- Set and Serve: Let the caramelized sugar set for 3 minutes before serving immediately, enjoying the contrast of creamy custard and crunchy top.
Notes
- If you don't have a kitchen torch, you can make dry caramel in a pot by heating about 1 cup sugar over medium-high heat until melted and amber. Pour carefully over cold custards, though the crust will be thicker and less even.
- For flavor variations, swap vanilla bean with almond, coffee, or peppermint extract, adding cautiously depending on strength.
- Store crème brûlée covered in plastic wrap in the refrigerator for up to 1 week.
- For the best crackle effect, brûlée the sugar topping just before serving.
- Use a kitchen towel under the egg bowl when tempering to stabilize it during whisking.
Nutrition
- Serving Size: 1 ramekin (approx. 3 oz)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 190 mg
