Description
A silky smooth custard beneath a perfectly caramelized sugar crust, this classic creme brulee is quick, easy, and impressively delicious.
Ingredients
Scale
- 2 cups (480 ml) heavy cream
- 1 whole vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- 5 large egg yolks, room temperature
- 1/2 cup (100 g) granulated sugar, divided
- Pinch of salt
- Optional: 1 tsp orange zest
- Optional: almond milk or other dairy-free cream substitutes
Instructions
- Preheat your oven to 325°F (160°C). Place a kitchen towel at the bottom of a large baking dish to prevent ramekins from sliding.
- Pour 2 cups (480 ml) of heavy cream into a saucepan. Split and scrape the seeds from 1 vanilla bean, adding both seeds and pod to the cream. Heat gently over medium heat until just simmering (about 5 minutes). Remove from heat and let steep for 15 minutes.
- In a bowl, whisk together 5 large egg yolks and 1/4 cup (50 g) granulated sugar until pale and slightly thickened (about 2-3 minutes).
- Slowly pour the warm vanilla cream into the yolk mixture in a thin stream while whisking constantly. Strain the mixture through a fine mesh sieve into a clean bowl.
- Divide the custard evenly among ramekins, filling each about 3/4 full. Place ramekins in the prepared baking dish.
- Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides.
- Bake for 40-45 minutes, or until the custard is just set but still slightly wobbly in the center.
- Remove ramekins from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Let harden for a minute before serving.
Notes
Use a water bath to ensure gentle, even baking and prevent curdling. Temper eggs slowly by adding warm cream gradually. Caramelize sugar just before serving for a crisp crust. Room temperature eggs prevent curdling. If no kitchen torch, use oven broiler carefully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (about 6 o
- Calories: 320
- Fat: 28
- Carbohydrates: 12
- Protein: 6
Keywords: creme brulee, classic creme brulee, custard dessert, caramelized sugar, vanilla custard, easy creme brulee, silky smooth dessert