Crème Brûlée
Crème Brûlée
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar, for the custard
- 5 large egg yolks
- 1 teaspoon vanilla bean paste
- as needed granulated sugar, for topping
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 2
In a saucepan over medium heat, combine the 2 cups of heavy cream and 1 teaspoon of vanilla bean paste. Heat until the mixture is just simmering, with small bubbles forming around the edges, but do not let it boil.
⏱️ 5 min
- 3
In a separate medium-sized bowl, whisk together the 5 large egg yolks and 1/2 cup granulated sugar until the mixture is pale yellow and slightly thickened.
⏱️ 3 min
- 4
Slowly pour about half of the hot cream mixture into the egg yolk mixture while continuously whisking. This step, known as tempering, prevents the eggs from scrambling.
⏱️ 2 min
- 5
Once combined, pour the tempered egg mixture back into the saucepan with the remaining cream. Stir constantly over low heat for approximately 3 to 5 minutes until the custard thickens slightly and is able to coat the back of a spoon. Ensure the custard does not boil.
⏱️ 5 min
- 6
Pour the custard through a fine-mesh sieve into a liquid measuring cup to remove any solids and ensure a silky smooth texture.
⏱️ 2 min
- 7
Pour the strained custard evenly into four 4-ounce (120ml) ramekins.
⏱️ 1 min
- 8
Place the filled ramekins into a larger baking dish. Carefully pour hot water into the baking dish, ensuring the water level reaches about halfway up the sides of the ramekins.
⏱️ 2 min
- 9
Bake for 30 to 35 minutes. The crème brûlée is done when the edges are set but the centers still jiggle slightly when gently shaken. This indicates a creamy interior.
⏱️ 35 min•🌡️ 325
- 10
Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Once cooled, transfer them to the refrigerator and chill for at least 4 hours, or preferably overnight, until they are completely firm.
⏱️ 240 min
- 11
When ready to serve, sprinkle a thin, even layer of extra granulated sugar over the top of each chilled crème brûlée.
⏱️ 1 min
- 12
Using a kitchen torch, caramelize the sugar until it turns golden brown and forms a crackly crust. Keep the torch moving to prevent burning.
⏱️ 1 min
- 13
Allow the caramelized sugar to sit for about a minute to harden before serving. Enjoy the satisfying crack when tapped with a spoon.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crème Brûlée
- 2 cups heavy cream
- 1/2 cup granulated sugar, for the custard
- 5 large egg yolks
- 1 teaspoon vanilla bean paste
- as needed granulated sugar, for topping
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 2
In a saucepan over medium heat, combine the 2 cups of heavy cream and 1 teaspoon of vanilla bean paste. Heat until the mixture is just simmering, with small bubbles forming around the edges, but do not let it boil.
⏱️ 5 min - 3
In a separate medium-sized bowl, whisk together the 5 large egg yolks and 1/2 cup granulated sugar until the mixture is pale yellow and slightly thickened.
⏱️ 3 min - 4
Slowly pour about half of the hot cream mixture into the egg yolk mixture while continuously whisking. This step, known as tempering, prevents the eggs from scrambling.
⏱️ 2 min - 5
Once combined, pour the tempered egg mixture back into the saucepan with the remaining cream. Stir constantly over low heat for approximately 3 to 5 minutes until the custard thickens slightly and is able to coat the back of a spoon. Ensure the custard does not boil.
⏱️ 5 min - 6
Pour the custard through a fine-mesh sieve into a liquid measuring cup to remove any solids and ensure a silky smooth texture.
⏱️ 2 min - 7
Pour the strained custard evenly into four 4-ounce (120ml) ramekins.
⏱️ 1 min - 8
Place the filled ramekins into a larger baking dish. Carefully pour hot water into the baking dish, ensuring the water level reaches about halfway up the sides of the ramekins.
⏱️ 2 min - 9
Bake for 30 to 35 minutes. The crème brûlée is done when the edges are set but the centers still jiggle slightly when gently shaken. This indicates a creamy interior.
⏱️ 35 min•🌡️ 325 - 10
Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Once cooled, transfer them to the refrigerator and chill for at least 4 hours, or preferably overnight, until they are completely firm.
⏱️ 240 min - 11
When ready to serve, sprinkle a thin, even layer of extra granulated sugar over the top of each chilled crème brûlée.
⏱️ 1 min - 12
Using a kitchen torch, caramelize the sugar until it turns golden brown and forms a crackly crust. Keep the torch moving to prevent burning.
⏱️ 1 min - 13
Allow the caramelized sugar to sit for about a minute to harden before serving. Enjoy the satisfying crack when tapped with a spoon.
⏱️ 1 min