Crème Brûlée Recipe

Time2h

Serves4

Classic vanilla custard topped with caramelized sugar

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Ingredients

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1
Preheat the Oven
Preheat your oven to 325°F (160°C).
2
Heat the Cream
In a saucepan over medium heat, combine the heavy cream and 1 cup of granulated sugar. Stir gently until the sugar dissolves and the cream is hot but not boiling.
3
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, vanilla extract, and a pinch of salt until well combined.
4
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture while constantly whisking to prevent the eggs from scrambling.
5
Strain the Mixture
Strain the mixture through a fine mesh sieve into another bowl to remove any cooked egg bits.
6
Prepare Ramekins
Place 4 to 6 ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.
7
Bake the Custard
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
8
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.

9
Prepare for Topping
Once the custards are well chilled, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns golden brown. If you don't have a torch, you can place the ramekins under a broiler for about 2-3 minutes, watching closely to avoid burning.
11
Cool Before Serving
Allow the caramelized sugar to cool for a minute until it hardens before serving.