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Crème Brûlée

There's something magical about the first crack of that caramelized sugar crust, revealing the silky smooth custard beneath. Crème brûlée is not just a dessert; it's a delightful experience that transports you to a quaint French café. And the best part? This recipe is easy, quick, and absolutely unforgettable!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Crème Brûlée
  • 2 cups heavy cream This is the base that gives your custard its rich, creamy texture.
  • 5 large egg yolks These are the secret to the luxurious custard consistency.
  • 1/2 cup granulated sugar This sweetens the custard perfectly.
  • 1/4 cup brown sugar for topping, will caramelize beautifully.

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, heat the heavy cream and the split and scraped vanilla bean over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes. If you're using vanilla extract, add it after removing from heat.
  3. Step 3: In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened.
  4. Step 4: Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
  5. Step 5: Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids.
  6. Step 6: Divide the mixture evenly among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
  7. Step 7: Bake in the preheated oven for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
  8. Step 8: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until chilled.
  9. Step 9: Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. If you do not have a torch, broil them in the oven for a few minutes, watching closely to avoid burning.
  10. Step 10: Allow the caramelized sugar to cool and harden before serving. Enjoy!

Notes

To store your crème brûlée, cover the ramekins with plastic wrap (before caramelizing) and keep them in the fridge for up to 3 days. Just remember, the sugar topping should be caramelized just before serving for that perfect crunch!