Crème Brûlée

Name: Crème Brûlée
Total time: 315 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups heavy cream; 1 vanilla bean (split and scraped) or 1 tbsp vanilla bean paste; 5 large egg yolks; 1/2 cup granulated sugar (plus extra for the caramelized topping); pinch of salt

Silky vanilla custard chilled until set, then finished with a thin caramel shell you crack with a spoon — pure French elegance in a ramekin.

315 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

7 steps

1
Preheat the oven to 325°F (160°C). Place four 6-ounce ramekins in a large roasting pan.

2
In a saucepan, heat the heavy cream, vanilla bean pod, and scraped seeds over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 15 minutes.
3
In a bowl, whisk the egg yolks, sugar, and a pinch of salt until pale and slightly thickened.
4
Gradually pour the warm cream into the egg mixture while whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve and discard the vanilla pod.
5
Divide the custard evenly among the ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
6
Bake for 35-40 minutes until the edges are set but the center still jiggles slightly. Chill in the refrigerator for at least 4 hours.
7
Before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a dark, brittle crust.

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