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Crème Brûlée

There's something so utterly enchanting about cracking into a perfectly caramelized layer of sugar to reveal the creamy, dreamy custard underneath. Crème brûlée is not just a dessert; it's a delightful experience that transports you to a cozy café in Paris.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Crème Brûlée
  • 2 cups heavy cream providing richness and creaminess
  • 1 vanilla bean split and scraped or 1 teaspoon vanilla extract adds flavor
  • 5 large egg yolks essential for velvety texture
  • 1/2 cup granulated sugar plus extra for topping
  • 1 pinch salt enhances flavors

Equipment

  • Oven
  • Saucepan
  • Mixing Bowl
  • Ramekins
  • Baking Dish
  • Fine-Mesh Sieve
  • Kitchen Torch

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: In a saucepan, combine the heavy cream and vanilla bean (or extract). Heat until it starts to simmer, then remove from heat and let steep for 15 minutes.
  3. Step 3: In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until smooth and pale.
  4. Step 4: Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously.
  5. Step 5: Strain the mixture through a fine-mesh sieve into a large measuring cup.
  6. Step 6: Divide the mixture among ramekins and place in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
  7. Step 7: Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
  8. Step 8: Remove ramekins from the water bath and cool to room temperature. Cover and refrigerate for at least 2 hours.
  9. Step 9: Just before serving, sprinkle a thin layer of granulated sugar over each custard and caramelize it with a kitchen torch.
  10. Step 10: Let the crème brûlée sit for a few minutes before serving.

Notes

Store any leftover crème brûlée in the refrigerator for up to 3 days. Add the sugar topping and caramelize it right before serving.