Description
This classic crème brûlée recipe features a rich and velvety vanilla custard topped with a crisp caramelized sugar crust. Perfect for an elegant dessert, it uses heavy cream, eggs, and real vanilla bean for authentic flavor, and is baked in a water bath for creamy texture. Serve immediately after torching the sugar for that signature crackle.
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 custard in a water bath.
- Prepare Cream Mixture: In a small saucepan, combine the heavy cream, half of the granulated sugar, kosher salt, and the split and scraped vanilla bean. Heat just to a simmer, bringing it to a boil but not allowing it to overflow.
- Mix Eggs and Sugar: While the cream heats, whisk together the egg, egg yolk, remaining sugar, and vanilla extract until the mixture lightens slightly, a technique known as blanchir.
- Temper Eggs: Slowly add small amounts of the hot cream into the egg mixture, whisking constantly to avoid curdling. Continue adding the cream gradually until fully incorporated.
- Remove Foam and Divide: Skim off any foam from the cream custard mixture. Pour the custard evenly into six 3-ounce ramekins, using a scale or measuring cup to ensure even portions.
- Prepare Water Bath: Place the ramekins into a large deep baking dish or roasting pan. Cover the top of the dish with foil, leaving a corner open for steam to escape.
- Add Hot Water: Carefully pour hot water from a kettle into the baking dish until it reaches halfway up the sides of the ramekins, being careful not to splash water into the custards.
- Bake Custard: Place the dish on the middle rack of the oven and bake for 30 minutes or until the custard centers jiggle slightly but are no longer liquid.
- Cool and Chill: Remove ramekins safely from the water bath. Allow them to cool to room temperature, cover with plastic wrap, and refrigerate for at least 2 hours or preferably overnight for best texture and easier brûlée.
- Caramelize Sugar: When ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over each custard. Using a kitchen torch, melt and caramelize the sugar evenly until it forms a dark golden crust. Let caramel set for 3 minutes before serving.
Notes
- No kitchen torch? Make dry caramel by melting 1 cup sugar in a pot over medium-high heat until medium amber, then pour carefully over chilled custards. This will create a thicker crust but is a good alternative.
- Use a kitchen towel under your bowl when tempering eggs to prevent slipping.
- Flavor variations: replace vanilla bean with almond, coffee, or peppermint extract, adding cautiously due to different strengths.
- Store covered in the refrigerator for up to 1 week; always cool to room temperature before refrigerating.
- For the best crackle, caramelize sugar just before serving.
- Use a scale to divide custard evenly for consistent baking results.
Nutrition
- Serving Size: 1 ramekin (about 3 oz)
- Calories: 310 kcal
- Sugar: 27 g
- Sodium: 55 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 185 mg
