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Classic Crème Brûlée

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4.5 from 83 reviews

An indulgent crème brûlée with a perfect caramelized sugar top and creamy custard beneath.

Ingredients

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  • 2 cups heavy cream
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (for caramelizing)
  • Pinch of salt

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Simmer the heavy cream with the split and scraped vanilla bean until it begins to simmer; remove from heat and steep for 15 minutes.
  3. Whisk the egg yolks, granulated sugar, and a pinch of salt together until combined.
  4. Combine the warm cream into the egg mixture while whisking continuously to prevent the yolks from scrambling.
  5. Strain the mixture through a fine sieve into a pitcher or bowl.
  6. Prepare ramekins by dividing the mixture and placing them in a baking dish. Pour hot water into the dish, halfway up the sides of the ramekins.
  7. Bake for 40-45 minutes until set but still slightly jiggly in the center.
  8. Cool the ramekins and chill in the refrigerator for at least 2 hours.
  9. Caramelize a thin layer of brown sugar on top of each custard using a kitchen torch or under the broiler before serving.

Notes

Store leftovers covered in the refrigerator for up to three days; avoid caramelizing sugar until ready to serve.

Nutrition

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