Description
Rich and creamy Crème Brûlée with a crackly caramelized sugar crust. A classic dessert made easy!
Ingredients
Scale
- 1 quart (4 cups) heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 cup granulated sugar, divided
- 6 large egg yolks
- Pinch of salt
- Water for the water bath
- Turbinado sugar (for brûléeing)
Instructions
- In a medium-sized saucepan, pour in the heavy cream. Add the split vanilla bean (both the pod and the seeds) and half a cup of the granulated sugar. Place the saucepan over medium heat. Heat the cream until it’s steaming and the sugar is completely dissolved (5-7 minutes). Stir occasionally. Remove from heat and let steep for at least 30 minutes (or up to 2 hours).
- While the cream is steeping, in a separate medium-sized bowl, whisk together the egg yolks, the remaining half cup of granulated sugar, and a pinch of salt until the mixture is pale yellow and slightly thickened (2-3 minutes).
- Slowly drizzle a small amount of the warm cream mixture (about 1/2 cup) into the egg yolk mixture while whisking constantly. Continue to whisk until the mixture is smooth and well combined.
- Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream. Whisk gently to combine. Strain the mixture through a fine-mesh sieve into a clean bowl or measuring cup.
- Preheat oven to 325°F (160°C). Arrange ramekins (6-8) in a baking dish with sides at least 2 inches high.
- Carefully pour the custard mixture into the ramekins, filling them almost to the top.
- Carefully pour hot water into the baking dish, filling it until the water level reaches about halfway up the sides of the ramekins.
- Gently place the baking dish in the preheated oven and bake for 40-50 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
- Once baked, carefully remove the baking dish from the oven and let the ramekins cool in the water bath for about 30 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before brûléeing, make sure the tops of the custards are completely dry.
- Sprinkle a thin, even layer of turbinado sugar over the top of each custard.
- Using a kitchen torch, hold the flame about 2-3 inches away from the surface of the sugar and move it in a circular motion until the sugar melts and caramelizes to a deep golden brown. If you don’t have a kitchen torch, you can also use the broiler in your oven. Place the ramekins on a baking sheet and broil them for a few minutes, watching them very closely to prevent burning.
- After brûléeing, let the sugar crust harden for a minute or two before serving.
- Serve immediately.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overbake the custard. It should be set around the edges but still slightly wobbly in the center.
- Chill the custard thoroughly for at least 4 hours, or preferably overnight.
- Brûlée the sugar just before serving, as the crust will soften over time.
- Be careful when using the kitchen torch.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes