Creme Brulee
Silky, rich vanilla custard baked in a gentle water bath and chilled until set, then finished with a torched sugar crust that cracks with a spoon tap. An elegant French classic that's simpler than it looks.
By YumYum Editorial · Baking & Desserts
Prep: 15 min · Cook: 40 min · Total: 55 min · Serves 6
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- to taste Pinch of salt
- to taste Boiling water, for the water bath
Instructions
- Preheat oven to 325°F (160°C) and place six 6-oz ramekins in a deep roasting pan.
- Heat cream with the scraped vanilla bean and pod (or vanilla paste) in a saucepan until steaming, then remove from heat and let steep 10 minutes; discard the pod.
- Whisk egg yolks, sugar, and salt together until pale, then slowly whisk in the warm cream to temper the eggs.
- Strain the custard through a fine sieve into a pitcher, then divide evenly among the ramekins.
- Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.
- Bake 30-35 minutes, until the custards are just set but still jiggle slightly in the center.
- Remove from the water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Just before serving, sprinkle a thin even layer of sugar over each custard and caramelize with a kitchen torch until deep amber and crackly.