Description
A perfected, restaurant-quality classic crème brûlée recipe featuring a silky vanilla custard and a crackly caramelized sugar top. This make-ahead dessert is elegant, approachable, and guaranteed to impress.
Ingredients
Scale
- 2 cups (480ml) heavy whipping cream (at least 36% fat)
- 5 large egg yolks (about 90g)
- 1/2 cup (100g) granulated white sugar (for custard)
- 1/4 cup granulated white sugar per ramekin (for topping)
- 1 vanilla bean (split and scraped) OR 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- Optional: Zest of half a lemon
Instructions
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine heavy cream and vanilla (seeds/pod or extract). Heat over medium-low until it just starts to simmer (small bubbles around edges). Do not boil.
- Remove from heat and let steep for 15 minutes to infuse flavor. Remove vanilla pod if used.
- In a large bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and slightly thickened (2-3 minutes). Whisk in salt.
- Temper the eggs: Slowly pour about 1/2 cup of the hot cream into the egg mixture while whisking constantly. Then pour the egg-cream mixture back into the saucepan with the rest of the hot cream, whisking continuously.
- Strain the custard mixture through a fine-mesh sieve into a large measuring cup to remove any lumps or vanilla fragments. Skim off any bubbles.
- Divide the custard evenly among 6-8 oz heat-proof ramekins, filling them about 3/4 full.
- Place ramekins in a deep roasting pan. Pour hot tap water into the pan until it comes halfway up the sides of the ramekins (water bath).
- Bake for 35-45 minutes. The custards are done when edges are set but centers still jiggle slightly like Jell-O.
- Remove ramekins from the water bath and let cool to room temperature on a wire rack.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Right before serving, pat tops dry if condensation is present. Sprinkle a thin, even layer of granulated sugar over each custard.
- Use a kitchen torch to caramelize the sugar, holding the flame 2-3 inches away and moving in a circular motion until golden brown and bubbly. Let sit for 1 minute to harden.
Notes
The quality of ingredients matters significantly for custard. Use heavy whipping cream, not half-and-half. Straining the custard is crucial for a smooth texture. The water bath ensures gentle, even cooking. Do not overbake or the custard will become rubbery. The sugar topping must be added right before serving to maintain the crack. This recipe is naturally gluten-free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 380
- Sugar: 26
- Sodium: 45
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Protein: 6
Keywords: crème brûlée, custard, dessert, vanilla, caramelized sugar, make-ahead dessert, elegant dessert, gluten-free dessert