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Classic Crème Brûlée Recipe

Close-up of a classic Creme Brulee with a deeply caramelized, glossy, and cracked sugar top.
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Make an elegant French dessert with a rich vanilla custard base and a perfectly crisp, caramelized sugar topping.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°C). Place four 6-ounce ramekins into a deep baking pan.
  2. In a medium saucepan, combine the heavy cream and the 1/2 cup of sugar. Heat over medium heat, stirring until the sugar dissolves. Do not boil. Remove from heat and stir in the vanilla extract.
  3. In a separate bowl, whisk the egg yolks and salt together until just combined. Do not incorporate too much air.
  4. Temper the yolks: Slowly pour about one cup of the warm cream mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining warm cream. Stir gently 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 35 minutes, or until the edges are set but the centers still have 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 hear the crack.

Notes

  • For the best texture, do not let the water bath boil while baking.
  • If you do not have a torch, place the sugared ramekins under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • Chilling the custard thoroughly before torching is key to achieving the cold custard/hot caramel contrast.

Nutrition

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