Description
This classic Crème Brûlée recipe features a rich and creamy vanilla custard base topped with a perfectly caramelized sugar crust. Prepared by gently baking the custard in a water bath for even cooking and finished with a crunchy brûlée topping, this dessert is elegant and indulgent, perfect for special occasions or a delightful treat.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
- 5 egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
Brûlée Topping
- Additional sugar for the brûlée topping (about 2 tsp per ramekin)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the custard evenly.
- Infuse the Cream: In a saucepan over medium heat, combine the heavy cream and the vanilla bean seeds or vanilla extract. Bring the mixture to a gentle simmer while stirring occasionally, then remove from heat and let it sit for about 15 minutes to allow the vanilla flavor to infuse into the cream.
- Mix Egg Yolks and Sugar: In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes light in color and slightly thickened.
- Combine Cream and Eggs: Slowly pour the warm vanilla-infused cream into the egg yolks while continuously whisking to prevent the eggs from cooking prematurely. Continue whisking until the mixture is smooth and fully combined.
- Strain Mixture: Pass the custard mixture through a fine sieve into a large bowl or jug to remove any solids or air bubbles, ensuring a smooth texture.
- Prepare Ramekins and Baking Dish: Arrange four ramekins in a large baking dish. Pour the strained custard evenly into each ramekin.
- Add Water Bath: Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides. This water bath helps cook the custards gently and evenly.
- Bake the Custards: Place the baking dish in the oven and bake for 40-45 minutes, or until the custards are set around the edges but still slightly wobbly in the center when gently shaken.
- Cool the Custards: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or preferably overnight to set fully.
- Add Sugar Topping: Just before serving, sprinkle a thin, even layer of sugar over the top of each chilled custard.
- Caramelize the Sugar: Using a kitchen torch, move the flame evenly over the sugar layer until it melts and caramelizes into a deep golden brown crust. Alternatively, place the ramekins under a broiler for a brief moment, monitoring carefully to avoid burning.
- Set and Serve: Allow the caramelized sugar topping to harden for a few minutes before serving to enjoy the signature crisp contrast to the creamy custard.
Notes
- For a smoother texture, ensure you strain the custard mixture thoroughly before baking.
- The water bath is essential to cook the custard gently and prevent curdling.
- Use a kitchen torch for best results when caramelizing the sugar, but a broiler can be a good alternative.
- If using vanilla extract instead of a vanilla bean, add it after removing the cream from heat to preserve its flavor.
- Chilling the custards overnight enhances the flavor and texture.
