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Classic Crème Brûlée

Two servings of homemade Creme Brulee in white ramekins, featuring a dark, crackling caramelized sugar top.
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Make a restaurant-quality vanilla custard dessert with a shattering caramelized sugar topping using simple ingredients.

Ingredients

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  • 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 pan.
  2. In a medium saucepan, gently heat the heavy cream and vanilla extract over medium-low heat until small bubbles form around the edge. Do not boil. Remove from heat.
  3. In a separate bowl, whisk the egg yolks and 1/2 cup of sugar together until the mixture is pale yellow and smooth. Add the pinch of salt.
  4. Temper the egg yolks: Slowly pour about one cup of the warm cream mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
  5. Pour the tempered egg mixture back into the saucepan with the remaining cream. Whisk until fully combined.
  6. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
  7. Divide the custard evenly among the four ramekins.
  8. Carefully pour hot water into the baking pan until the water reaches halfway up the sides of the ramekins. This creates a 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 shaken.
  10. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Then, chill them 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 dark amber, glass-like crust. Watch closely to avoid burning.
  13. Let the caramelized sugar cool and harden for a few minutes before serving.

Notes

  • For the best texture, do not overbake the custard; the center should remain slightly soft.
  • If you do not have a kitchen torch, you can place the sugar-topped custards under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • Use high-quality vanilla extract for the best flavor in this vanilla custard dessert.

Nutrition

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