Description
This classic crème brûlée recipe features a rich, velvety custard base infused with vanilla and topped with a perfectly caramelized sugar crust. Ideal for a sophisticated dessert, the custards are baked in a water bath for a smooth texture and chilled before the sugar topping is torched to a crisp finish.
Ingredients
Scale
Custard
- 2 cups heavy cream
- ⅓ cup granulated sugar, divided
- ¼ teaspoon kosher salt
- ½ vanilla bean, scraped
- 1 egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- ¼ cup granulated sugar, for brûlée
Instructions
- Preheat Oven: Preheat your oven to 325°F to prepare for baking the custards in a water bath for even cooking.
- Prepare Cream Mixture: In a small saucepan, combine the heavy cream, half of the granulated sugar (about 2 tablespoons), kosher salt, and the split and scraped vanilla bean. Heat until just boiling and simmering, then remove from heat.
- Whisk Eggs and Sugar: While the cream heats, whisk together the whole egg, egg yolk, and the remaining sugar vigorously until the mixture lightens slightly. This process is called blanchir.
- Temper Eggs: Slowly add a small amount of the hot cream mixture to the egg mixture while whisking constantly to temper the eggs and prevent curdling. Continue gradually adding the cream until fully incorporated.
- Strain and Skim: Strain the custard mixture to remove the vanilla bean pods and any foam. Then, divide the custard evenly among six 3-ounce ramekins. Use a kitchen scale or measuring cup for accuracy.
- Set Up Water Bath: Place the ramekins in a deep baking dish or roasting pan. Cover the pan loosely with foil leaving a corner open to check custards. Pour hot water into the pan until it reaches halfway up the sides of the ramekins, being careful not to splash water into the custards.
- Bake: Bake in the preheated oven for 20 minutes until the custard is set but still jiggles slightly at the center when gently shaken.
- Cool and Chill: Carefully remove the ramekins from the water bath using tongs and a towel. Allow them to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best texture.
- Caramelize Sugar: When ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over each custard surface. Use a kitchen torch to melt and caramelize the sugar, moving the flame steadily until a dark caramel crust forms.
- Set and Serve: Allow the caramelized sugar to harden for about 3 minutes, then serve immediately to enjoy the signature crackly top.
Notes
- If you do not have a kitchen torch, you can make dry caramel by heating 1 cup of sugar in a pot over medium-high heat until it melts to a medium amber color, then carefully pour this caramel over the chilled custard surface. This will create a thicker crust.
- Storage: Refrigerate leftover crème brûlée covered with plastic wrap for up to 1 week. Allow to cool completely before wrapping.
- Variations: Replace the vanilla bean with almond, coffee, or peppermint extracts, adding cautiously as extract strength varies.
- Use a kitchen scale or measuring cup to divide custard evenly for consistent baking results.
- For best results, brûlée the custards just before serving to maintain the crispy sugar crust.
Nutrition
- Serving Size: 1 ramekin (3 oz)
- Calories: 330 kcal
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 170 mg
