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Classic Crème Brûlée Recipe

Close-up of a classic Creme Brulee with a deeply caramelized, crackling sugar top in a white ramekin.
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Make an elegant French dessert with a rich vanilla custard base and a crisp, caramelized sugar topping.

Ingredients

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

Instructions

  1. Preheat your oven to 300°F (150°C). Place six 6-ounce ramekins in a large baking pan.
  2. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil. Remove from heat.
  3. In a separate bowl, whisk the egg yolks and 1/2 cup of sugar together until the mixture is pale yellow and smooth.
  4. Slowly temper the egg mixture by pouring the warm cream into the yolks in a thin stream while constantly whisking. This prevents the eggs from scrambling.
  5. Stir in the vanilla extract and salt.
  6. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids.
  7. Divide the custard evenly among the six ramekins.
  8. Carefully pour hot water into the baking pan until the water reaches halfway up the sides of the ramekins. This creates a water bath (bain-marie).
  9. Bake for 30 to 40 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged.
  10. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  11. Before serving, sprinkle an even, thin layer of granulated sugar over the top of each chilled custard.
  12. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber-colored crust. Work quickly to avoid heating the custard underneath.
  13. Let the caramelized sugar cool and harden for a few minutes before serving.

Notes

  • For the best texture, do not overbake the custard; the center should remain slightly soft.
  • If you do not have a kitchen torch, you can place the sugared custards under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • Use high-quality vanilla extract for the best flavor in your vanilla custard dessert.

Nutrition

Find it online: https://cookingbyfelix.com/creme-brulee-classic-french-custard-recipe/