Classic Crème Brûlée

A sophisticated dessert with rich, creamy custard and a crispy caramelized sugar top.

Cook time: 190 minutes

Servings: 6

Ingredients

• 2 cups heavy cream
• 1 vanilla bean or 2 teaspoons vanilla extract
• 5 egg yolks
• 0.5 cups granulated sugar
• 0.25 cups granulated sugar for each serving

Instructions

1. Preheat your oven to 325°F (160°C). Place a large baking dish or roasting pan in the oven.
2. In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream. Add the vanilla bean pod to the cream. If using vanilla extract, add it later. Remove from heat and let steep for 10 minutes. Remove the vanilla bean pod if used.
3. In a large bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. Slowly pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling. If using vanilla extract, add it at this point.
4. Strain the custard mixture through a fine-mesh sieve into another bowl to remove any bits of cooked egg or vanilla bean pod.
5. Divide the custard mixture evenly among six to eight ramekins. Place the ramekins in the prepared baking dish or roasting pan. Carefully pour hot water into the baking dish, about halfway up the sides of the ramekins, to create a water bath. Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. The custards should have a firm texture but a soft center. Remove from the oven and let cool to room temperature.
6. Refrigerate the custards for at least 2 hours or overnight to fully set and chill.
7. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, but watch closely to avoid burning.
8. Let the caramelized sugar cool and harden for a minute before serving. The crispy caramelized top should crack when tapped with a spoon. Enjoy your classic Crème Brûlée with its rich, creamy custard and crisp caramelized topping!