Classic Creme Brulee
Classic Creme Brulee
Creme Brulee is the French dessert that delights all the senses. The satisfying crack of the caramelized sugar crust gives way to silky, vanilla-scented custard beneath. Though it sounds fancy, the custard itself is simple - the magic is in the torch-caramelized sugar top. Perfect for entertaining because you can prepare ahead and brulee just before serving.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus more for topping
- Pinch of salt
- Hot water, for bain-marie
Instructions
- Infuse the cream: In a saucepan, combine cream and vanilla bean seeds (scrape them out with a knife). Heat until just simmering, then remove from heat and let steep for 15 minutes.
- Preheat oven: Preheat to 325°F (165°C). Place six ramekins in a deep baking dish.
- Make custard: In a bowl, whisk egg yolks with sugar and salt until pale. Slowly pour warm cream into the yolk mixture, whisking constantly to prevent scrambling.
- Strain: Pour custard through a fine-mesh sieve to remove any lumps. Divide among ramekins.
- Bake in water bath: Pour hot water into baking dish until it comes halfway up the ramekins. Bake 40-50 minutes until custards are set around edges but slightly jiggly in center.
- Chill: Remove ramekins from water bath and let cool to room temperature. Refrigerate at least 4 hours or overnight.
- Brulee: Just before serving, sprinkle 1-2 teaspoons sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly. Let sit 1 minute to harden.
Chef's Tips
- Use a kitchen torch for best results - broilers can overcook the custard.
- Real vanilla bean gives the best flavor but extract works fine.
- Don't skip the water bath - it ensures gentle, even cooking.
- The custard should jiggle like gelatin when done, not ripple like water.
- Brulee just before serving - the crust softens after about 30 minutes.