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Crème Brûlée
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
310 minutes
Foolproof recipe for rich and creamy vanilla crème brûlée. Easy step-by-step guide for the perfect results at home.
Ingredients:
  • For the custard:
  • 2 cups heavy cream
  • 10 tablespoons sugar, divided
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 4 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • For the Brûlée topping:
  • 4 tablespoons sugar (2 teaspoons per ramekin)
Instructions:
  • Preheat the oven to 325°F and place six 4-ounce ramekins in a 9x13 baking dish on the middle rack.
  • Split the vanilla bean in half and gently scrape out the seeds using the back of a paring knife.
  • In a medium saucepan over medium heat, gently heat heavy cream with 4 tablespoons of sugar, vanilla bean pod, vanilla bean seeds, and salt until it simmers.
  • To infuse the cream, simply simmer it until it's just about to boil, then remove from heat, cover, and let the vanilla bean work its magic for 15 minutes. If using vanilla extract instead of a bean, you can skip this step.
  • After infusing the cream, separate the eggs and whisk 6 tablespoons of sugar into the yolks in a medium-sized mixing bowl. Remember not to combine the eggs and sugar until just before mixing it with the warm cream to avoid creating eggy lumps in your custard. Save the egg whites for another use.
  • Whisk the yolks while slowly adding hot cream, then mix in the remaining cream and vanilla extract. Strain the mixture through a sieve to remove the vanilla bean pod and any small bits of egg. Chill for up to 5 days before baking. Add extra baking time if cold.
  • Fill the ramekins by dividing the custard evenly among them, filling each one up to the inner rim, or about three-quarters full.
  • Create a hot water bath by pouring boiling water halfway up the ramekins, being careful not to splash the custards.
  • Place the custard pan in the oven and bake for 38 to 40 minutes until the crème brûlée has a slight jiggle in the middle and springs back when lightly touched. If the center is too liquid, bake longer. If it resembles Jell-O, they're overbaked but still tasty. Chill, caramelize, enjoy, and celebrate! If overbaked with a risen center, discard and begin anew to celebrate your culinary journey!
  • Chill the custards: After baking, place the dish of custards on a rack to cool for about 15 minutes until you can touch the ramekin rims comfortably. Remove from the water bath, let cool on the rack for another 15 minutes, skim off any bubbles, cover each ramekin with plastic wrap, and refrigerate for at least 4 hours, or up to 4 days before serving.
  • To caramelize the custards: Remove them from the fridge. Evenly sprinkle 1 teaspoon of granulated sugar on each custard, rotating them as you sprinkle to coat evenly. Ignite a torch and hold the flame 4 inches from the sugar surface. Move the flame in a circular motion until the sugar forms a hard caramel crust with a tint of color. For a darker crust, torch longer. Sprinkle an additional teaspoon of sugar on each custard and repeat the brûlée process. Serve and enjoy!
  • Serve the crème brûlée: Cool for 2 minutes, and serve within 20 minutes for the perfect crack! If delayed, the sugar may soften but it'll still be delicious. Use your spoon to crack the sugar top and enjoy the creamy custard in every bite. Leave us a star rating and comment if you loved the recipe!

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