Skip to main content
Classic Creme Brulee
French

Classic Creme Brulee

A silky baked vanilla custard with a thin, brittle layer of caramelized sugar on top. Just five ingredients, gently baked in a water bath and torched to a crackly finish.

60 min
Total time
6
Servings
15 min
Prep
45 min
Cook
intermediatedessertvegetariangluten-free
Source: Classic French creme brulee

Ingredients

6 servings
  • 950 ml heavy cream
  • 1 vanilla bean, split and scraped, or 2 tsp vanilla extract
  • 6 large egg yolks
  • 100 g granulated sugar, for custard
  • 1 g pinch of salt
  • 60 g granulated or turbinado sugar, for the brulee topping

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the oven to 325 F (160 C). Place six 6-ounce ramekins in a roasting pan.
  2. Step 2.Heat the cream with the scraped vanilla bean and pod in a saucepan until it just reaches a simmer, then remove from heat and let steep 15 minutes; discard the pod.
  3. Step 3.Whisk the egg yolks, 1/2 cup sugar, and salt in a bowl until pale and smooth.
  4. Step 4.Slowly pour the hot cream into the yolks in a thin stream, whisking constantly to temper and avoid scrambling.
  5. Step 5.Strain the custard through a fine sieve into a pitcher, then divide it evenly among the ramekins.
  6. Step 6.Pour hot water into the roasting pan to come halfway up the ramekin sides.
  7. Step 7.Bake 40 to 45 minutes, until the custards are set at the edges but still jiggle slightly in the center.
  8. Step 8.Remove the ramekins from the water bath, cool, then refrigerate at least 4 hours or overnight.
  9. Step 9.Before serving, blot any surface moisture and sprinkle each custard with 1 tablespoon sugar in an even layer.
  10. Step 10.Caramelize the sugar with a kitchen torch until deep amber and crisp, then let it harden 1 to 2 minutes before serving.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.