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Classic Crème Brûlée

Close-up of a creamy creme brulee with a perfectly caramelized sugar crust.
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A simple recipe for classic French crème brûlée with a rich vanilla custard and a perfectly caramelized sugar topping.

Ingredients

Scale
  • 5 large egg yolks
  • 1/2 cup granulated sugar, plus more for topping
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Arrange six 4-ounce ramekins in a baking dish.
  2. In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
  3. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  4. Slowly temper the egg yolks by gradually whisking about half of the hot cream into the yolk mixture.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
  6. Remove from heat and stir in the vanilla extract and salt.
  7. Strain the custard through a fine-mesh sieve into a clean bowl or pitcher.
  8. Pour the custard evenly into the prepared ramekins.
  9. Carefully pour hot water into the baking dish around the ramekins, reaching about halfway up their sides. This is your water bath.
  10. Bake for 30-40 minutes, or until the custards are set but still have a slight jiggle in the center.
  11. Remove the ramekins from the water bath and let them cool completely on a wire rack. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  12. Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each custard.
  13. Using a kitchen torch, caramelize the sugar until it forms a hard, glassy crust. Let sit for a minute before serving.

Notes

  • For the best results, use a kitchen torch to caramelize the sugar. If you don’t have one, you can place the ramekins under a hot broiler for a minute or two, watching very carefully to prevent burning.
  • Ensure your oven temperature is accurate. An oven thermometer can be helpful.
  • Do not overbake the custard, or it will become rubbery. The slight jiggle is key.
  • Chill the custards thoroughly before torching the sugar for the best contrast in temperature and texture.

Nutrition

Find it online: https://carlacooking.com/creme-brulee-recipe/