Description
This classic Crème Brûlée recipe features a smooth, velvety custard topped with a thin, crisp layer of caramelized sugar. Infused with vanilla bean and baked in a water bath, it's the perfect elegant dessert to impress guests or treat yourself. The recipe includes tips for torching the sugar topping or making dry caramel without a torch.
Ingredients
Scale
Custard Base
- 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
For Brûlée Topping
- ¼ cup granulated sugar, for brûlée
Instructions
- Preheat Oven and Prepare Cream: Preheat your oven to 325 degrees Fahrenheit. In a small saucepan, combine the heavy cream, half of the granulated sugar (about 2 ½ tablespoons), kosher salt, and the split and scraped vanilla bean. Heat over medium until just simmering, then remove from heat.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the egg yolk and whole egg vigorously, then whisk in the remaining sugar until the mixture lightens slightly. This blanchir technique helps achieve a smooth custard.
- Temper the Eggs: Slowly add a small amount of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Continue adding the cream gradually until fully combined.
- Strain and Remove Foam: Skim off any foam from the cream and vanilla bean mixture. If desired, strain the whole custard through a fine mesh sieve to ensure smoothness.
- Portion Custard: Divide the custard evenly among six 3-ounce ramekins. For accuracy, use a kitchen scale or measuring cup. Place the ramekins in a large deep baking dish or roasting pan.
- Prepare Water Bath and Bake: Cover the baking dish loosely with foil leaving a corner open to peek. Carefully pour hot water from a kettle into the pan until it reaches halfway up the ramekins’ sides. Bake on the middle oven rack for 20 minutes or until the custard centers jiggle softly and are just set.
- Cool and Chill: Remove ramekins carefully with tongs or spatula and let cool to room temperature. Then cover with plastic wrap and refrigerate for at least 2 hours or overnight for best texture and easier caramelizing.
- Brûlée the Custard: Just before serving, sprinkle about half a tablespoon of granulated sugar evenly on top of each custard. Using a kitchen torch held a few inches away, melt the sugar starting from a distance, then move closer to form a dark caramelized crust. Let the sugar harden for about 3 minutes.
- Serve: Serve immediately after the caramel topping sets to enjoy the contrast of creamy custard and crisp sugar crust.
Notes
- If you don't have a kitchen torch, make dry caramel by heating 1 cup sugar over medium-high heat, stirring gently until melted to a medium amber color, and pour carefully over cold custards. The caramel will be thicker and harder to get thin, but still delicious.
- For the best crackle, brûlée the sugar topping just before serving to prevent it from softening.
- Variations: Substitute vanilla bean with almond, coffee, or peppermint extract but add cautiously due to varying strengths.
- Store leftover crème brûlée covered in plastic wrap in the refrigerator for up to 1 week.
- Use a kitchen towel under your bowl when tempering eggs to prevent slipping during whisking.
Nutrition
- Serving Size: 1 ramekin (about 3 oz)
- Calories: 320 kcal
- Sugar: 21 g
- Sodium: 70 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 195 mg
