Description
Classic crème brûlée features a rich, velvety custard base topped with a perfectly caramelized sugar crust. This elegant dessert is infused with vanilla bean, baked in a water bath for even cooking, and finished with a torch to create the signature crackling top. Ideal for special occasions or anytime indulgence.
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
Topping
- ¼ cup granulated sugar, for brûlée
Instructions
- Preheat Oven: Preheat the oven to 325°F to prepare for baking your custards in a gentle, consistent heat environment.
- Heat Cream Mixture: In a small saucepan, combine the heavy cream, half of the granulated sugar (about 2 tablespoons), kosher salt, and the scraped vanilla bean pod. Bring the mixture just to a simmer over medium heat, stirring occasionally to dissolve the sugar.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk together the egg yolk, whole egg, and remaining sugar until the mixture lightens slightly in color, a technique known as blanchir that helps create a smooth custard texture.
- Temper Eggs with Cream: Slowly add a small amount of the hot cream mixture into the eggs while whisking constantly to temper the eggs and prevent scrambling. Continue gradually adding the cream until fully combined.
- Strain and Skim: Skim off any foam from the cream mixture, then strain the custard through a fine sieve into a bowl to remove the vanilla pod and any cooked egg bits for a silky finish.
- Fill Ramekins: Divide the custard evenly among six 3-ounce ramekins, using a scale or measuring cup for precision. Place the ramekins in a large deep baking dish or roasting pan.
- Prepare Water Bath: Cover the baking dish loosely with foil, leaving a corner open for steam escape. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, being cautious to avoid splashing water into the custard.
- Bake Custards: Bake in the preheated oven on the middle rack for 20 minutes, or until the centers jiggle softly but are no longer liquid—similar to jello texture.
- Cool and Chill: Using kitchen tongs and oven mitts, carefully remove the ramekins from the water bath. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or ideally overnight to set fully.
- Add Sugar Topping: When ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over the top of each custard, tilting the ramekin to spread a thin, visible layer.
- Caramelize Sugar: Using a kitchen torch, begin melting the sugar by applying the flame at a distance and gradually moving closer. Continue until the sugar melts and forms a deep golden-brown caramel crust. Alternatively, caramelize sugar in a pot and carefully pour it over the custard if no torch is available.
- Set and Serve: Allow the caramelized sugar topping to harden for about 3 minutes before serving. Enjoy immediately to experience the characteristic crunchy top over the creamy custard.
Notes
- If you don’t have a kitchen torch, you can make dry caramel by melting 1 cup of sugar in a pot over medium-high heat until it turns medium amber. Pour the hot caramel carefully over the cold custards for a thicker crust.
- For the best crust, brûlée the custard right before serving to maintain the crisp sugar layer.
- Variations: Substitute vanilla bean and extract with almond, coffee, or peppermint extracts to customize flavor, adding cautiously as extracts can vary in strength.
- Store leftover crème brûlée covered in plastic wrap in the refrigerator for up to 1 week. Ensure they cool to room temperature before refrigerating to maintain texture.
- Use a kitchen towel under the mixing bowl when tempering eggs with hot cream to prevent slipping and ensure safety.
Nutrition
- Serving Size: 1 ramekin (3 oz)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 155 mg
