Print

Classic Crème Brûlée

Close-up of a single serving of Creme brulee with a dark, glassy, torched sugar crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a restaurant-quality French custard dessert with a crisp, caramelized sugar topping.

Ingredients

Scale
  • 5 large egg yolks
  • 2 cups heavy cream
  • 1/2 cup granulated sugar, plus extra for topping
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 300°F (150°C). Place four 6-ounce ramekins in a deep baking dish.
  2. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil. Remove from heat and stir in the vanilla extract.
  3. In a separate bowl, whisk the egg yolks and 1/2 cup of sugar together until the mixture is pale yellow and slightly thickened. Add the pinch of salt.
  4. Temper the yolks: Slowly pour about one cup of the hot cream mixture into the yolk mixture while whisking constantly. This prevents the eggs from scrambling.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot cream. Whisk gently until fully combined.
  6. Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solids.
  7. Divide the custard evenly among the four ramekins.
  8. Carefully pour hot water into the baking dish until the water reaches halfway up the sides of the ramekins. This is your water bath.
  9. Bake for 30 to 40 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged.
  10. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Once cool, cover them and chill in the refrigerator for at least 4 hours, or preferably overnight.
  11. Before serving, sprinkle an even, thin layer of granulated sugar over the top of each chilled custard.
  12. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber-colored crust. Work quickly to avoid heating the custard underneath.
  13. Let the caramelized sugar cool and harden for about 5 minutes before serving. Tap the top with a spoon to crack the sugar.

Notes

  • For the water bath, use water that is already hot to speed up the process.
  • If you do not have a torch, you can place the sugared custards under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • Make sure the custard is completely cold before adding the final sugar layer for the best contrast.

Nutrition

Find it online: https://cookerycommand.com/creme-brulee-recipe-classic-french-custard/