Description
This classic crème brûlée recipe features a rich and creamy vanilla custard base topped with a perfectly caramelized sugar crust. Slow-baked in a water bath for a silky texture, it’s a timeless dessert that impresses with its delicate balance of creamy custard and crunchy caramelized topping, perfect for special occasions or an elegant finish to any meal.
Ingredients
Custard
- 2 cups (473ml) heavy whipping cream, cold (divided)
- 1/3 cup (66 grams) granulated sugar
- A pinch of table salt
- 1 vanilla bean, halved lengthwise (or 2 teaspoons vanilla bean paste or extract)
- 6 large egg yolks (108 grams)
Topping
- 6 to 9 teaspoons (25 to 37 grams) turbinado or demerara sugar (granulated sugar may be substituted)
Instructions
- Preheat oven and prepare rack. Adjust oven rack to the lower-middle position and heat the oven to 300°F (150°C).
- Infuse cream with vanilla. In a medium saucepan, combine 1 cup of cold cream, granulated sugar, and salt. Scrape seeds from the vanilla bean and add seeds plus pod to the cream. Heat over medium, stirring until sugar dissolves and mixture reaches a boil. Remove from heat, cover, and steep for 15 minutes to infuse vanilla flavor. If using vanilla extract, skip steeping and add it to the egg yolks later.
- Prepare baking vessel. Place a kitchen towel at the bottom of a large baking dish or roasting pan. Arrange six 4 to 5-ounce ramekins or shallow fluted dishes on the towel. Bring a kettle of water to a boil.
- Combine cream with egg yolks. After steeping, stir in the remaining 1 cup of cold cream to cool the mixture. Whisk egg yolks in a large bowl until smooth. Slowly pour the cream mixture into the yolks while whisking constantly to combine evenly. Strain the custard through a fine-mesh strainer into a liquid measuring cup or pitcher to remove solids. Pour the custard evenly into the prepared ramekins, using a toothpick to pop any air bubbles on the surface.
- Bake in water bath. Place the baking dish with ramekins on the oven rack carefully. Pour boiling water into the dish until it reaches two-thirds the height of the ramekins, avoiding splashing water into custards. Bake until centers are just set and slightly jiggle when shaken—about 25-30 minutes for shallow dishes and 30-35 minutes for deeper ramekins. An internal temperature of 170°F to 175°F (77°C to 80°C) confirms doneness. Avoid overbaking to prevent curdling.
- Cool and chill custards. Remove ramekins from the water bath using tongs with rubber bands for a secure grip. Transfer to a wire rack and cool to room temperature, about 2 hours. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 4 days.
- Caramelize sugar topping. About one hour before serving, uncover the custards. Blot any condensation off the surface with a paper towel. Sprinkle 1 teaspoon (or 1.5 teaspoons for shallow dishes) turbinado or demerara sugar evenly over each custard. Distribute the sugar by gently shaking and tilting the ramekin, then discard excess sugar from the rim. Using a kitchen torch, caramelize the sugar by sweeping the flame approximately 2 inches above the surface until bubbles form and the sugar turns deep golden brown. Alternatively, heat a metal spoon over the stove until very hot and slide it over the sugar to caramelize. Clean and reheat the spoon if needed.
- Refrigerate and serve. Chill the ramekins uncovered for 30 to 45 minutes to set the caramel crust without melting it. Serve immediately for best texture and flavor.
Notes
- Using a water bath ensures gentle, even baking that creates a smooth custard.
- Steeping the cream with a vanilla bean enhances the flavor more than vanilla extract.
- Pop air bubbles from the custard surface before baking to ensure a smooth texture.
- Do not overbake or the custard may become grainy or curdled.
- If you don’t have a kitchen torch, use a super hot metal spoon for caramelizing sugar.
- Keep the caramelized custards refrigerated but uncovered briefly before serving to maintain the crunch without melting the sugar crust.
- Prepare ahead: custards can be made up to 4 days in advance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
