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Classic Crème Brûlée

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A classic French dessert featuring creamy custard topped with a crispy layer of caramelized sugar.

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
  • 2 tablespoons brown sugar (for caramelizing)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Heat the heavy cream and scrape the seeds from the vanilla bean into the cream (or add vanilla extract). Bring to a simmer and remove from heat.
  3. Whisk together the egg yolks and granulated sugar until combined.
  4. Pour the hot cream into the egg mixture while whisking continuously to temper the yolks.
  5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
  6. Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
  7. Bake for about 30-40 minutes, or until the custard is set but still jiggles in the center.
  8. Remove from the oven and let cool, then refrigerate for at least 2 hours.
  9. Sprinkle a thin even layer of brown sugar on top of each custard and use a kitchen torch to caramelize the sugar until it forms a crispy top.
  10. Let the caramelized sugar cool and harden before serving.

Notes

Serve chilled, ideally right after caramelizing the sugar for the best texture. Store leftovers in the refrigerator for up to three days without caramelizing the sugar.

Nutrition

Find it online: https://tashirecipez.com/classic-creme-brulee/

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