Description
This Easy Crème Brûlée recipe guides you through making a classic French dessert with a creamy vanilla custard base topped with a perfectly caramelized sugar crust. Using simple ingredients and a water bath baking technique, you’ll achieve a silky texture and crispy top that’s sure to impress.
Ingredients
Scale
Custard Base
- 2 cups heavy cream
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Prepare 4-6 ramekins depending on their size for baking.
- Heat the Cream: Pour the heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and add the pod as well. Heat over medium heat until the cream begins to simmer, stirring occasionally to avoid scalding, but do not let it boil. If using vanilla extract, hold off adding it for now.
- Whisk Egg Yolks: In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale yellow.
- Temper the Eggs: Slowly add a small amount of the hot cream into the egg yolk mixture while whisking constantly to prevent scrambling. Gradually pour in the remaining cream while continuing to whisk until well combined.
- Strain the Mixture: Remove the vanilla pod if used, and strain the custard through a fine-mesh sieve into another bowl to eliminate any solids or egg bits.
- Pour into Ramekins: Evenly distribute the custard mixture into the prepared ramekins, filling them almost to the top.
- Bake: Place the ramekins in a large baking dish. Pour hot water into the dish so it reaches halfway up the sides of the ramekins, creating a water bath. Bake in the preheated oven for 30 to 40 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool: Remove ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set the custard.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the custard tops. Use a kitchen torch to caramelize the sugar by moving the flame in circular motions until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching carefully to avoid burning.
- Serve: Let the caramelized sugar cool and harden for a minute or two before serving for the best texture contrast between creamy custard and crisp topping.
Notes
- If using vanilla extract instead of a bean, add it to the custard mixture after tempering the eggs and before straining.
- Be careful to not overcook the custard; it should be set but still have a slight jiggle in the center.
- A water bath is essential to ensure even cooking and prevent cracking or curdling.
- If you don’t have a kitchen torch, broiling works but watch closely to prevent burnt sugar.
- For best flavor, refrigerate overnight to allow flavors to meld.
