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Crème Brûlée
DifficultyBeginner
Crème Brûlée, or “burnt cream,” is a luscious baked custard infused with vanilla and topped with a crisp layer of caramelized sugar. Its silky-smooth texture and glass-like top offer a beautiful contrast in every spoonful — elegant and surprisingly easy to master at home.
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Ingredients
2cupsheavy cream
1whole vanilla bean (or 2 tsp vanilla extract)
5large egg yolks
½cupgranulated sugar
Pinch of salt
4tspadditional sugar (for brûlée topping)
Infuse the Cream
1
Preheat oven to 325°F (160°C).
In a saucepan, heat the cream over medium heat until steaming (not boiling).
If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the cream. Simmer for 2–3 minutes. Remove from heat and let steep 10 minutes.
Remove vanilla pod (or stir in extract if using that instead).
Make the Custard Base
2
In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
Slowly pour the warm cream into the yolks, whisking constantly to avoid curdling.
Strain the mixture through a fine sieve to ensure smoothness.
Bake the Custards
3
Divide the custard mixture into 4 ramekins (~6 oz each).
Place ramekins in a deep baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the ramekins (this is a water bath, or bain-marie).
Bake for 35–40 minutes, until the custards are just set — the centers should still jiggle slightly.
Remove ramekins from water and let cool to room temperature, then refrigerate for at least 2 hours, or up to 2 days.
Caramelize the Sugar (Just Before Serving)
4
Sprinkle 1 tsp sugar evenly over each chilled custard.
Use a kitchen torch to caramelize the sugar until golden and glassy.
If using the broiler: place ramekins on a baking sheet and broil on high for 1–2 minutes, watching closely.
Let sit 2–3 minutes to allow the sugar top to harden.
To Serve
5
Crack the sugar top with a spoon and enjoy the contrast of warm, brittle caramel and cold, creamy custard.
Optional garnishes: berries, mint, or candied orange zest.
Variations
6
Lavender Crème Brûlée: Add a tsp of dried culinary lavender with the cream
Chocolate Crème Brûlée: Stir in 2 oz of melted dark chocolate
Espresso version: Add 1 tsp of instant espresso powder to the cream
In a saucepan, heat the cream over medium heat until steaming (not boiling).
If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the cream. Simmer for 2–3 minutes. Remove from heat and let steep 10 minutes.
Remove vanilla pod (or stir in extract if using that instead).
Make the Custard Base
2
In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
Slowly pour the warm cream into the yolks, whisking constantly to avoid curdling.
Strain the mixture through a fine sieve to ensure smoothness.
Bake the Custards
3
Divide the custard mixture into 4 ramekins (~6 oz each).
Place ramekins in a deep baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the ramekins (this is a water bath, or bain-marie).
Bake for 35–40 minutes, until the custards are just set — the centers should still jiggle slightly.
Remove ramekins from water and let cool to room temperature, then refrigerate for at least 2 hours, or up to 2 days.
Caramelize the Sugar (Just Before Serving)
4
Sprinkle 1 tsp sugar evenly over each chilled custard.
Use a kitchen torch to caramelize the sugar until golden and glassy.
If using the broiler: place ramekins on a baking sheet and broil on high for 1–2 minutes, watching closely.
Let sit 2–3 minutes to allow the sugar top to harden.
To Serve
5
Crack the sugar top with a spoon and enjoy the contrast of warm, brittle caramel and cold, creamy custard.
Optional garnishes: berries, mint, or candied orange zest.
Variations
6
Lavender Crème Brûlée: Add a tsp of dried culinary lavender with the cream
Chocolate Crème Brûlée: Stir in 2 oz of melted dark chocolate
Espresso version: Add 1 tsp of instant espresso powder to the cream
