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–+ servings
Crème brûlée

Crème brûlée

a rich vanilla creme custard that is finished off with torched sugar
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Cook Time 1 hour 45 minutes
cool time 2 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine French
Servings 8 8oz, ramekins
Calories 530 kcal

Equipment

  • Blow Torche
  • Oven
  • Saucepan
  • Whisk
  • bowl
  • ladle
  • rubber spatula
  • Baking dish for water bath

Ingredients
  

  • 1 qt Heavy Cream
  • 1 each Vanilla bean Or 100% pure Vanilla Extract (NOT IMITATION)
  • 1/2 cup Sugar
  • 1 pinch Salt
  • 6 each Egg Yolks Large eggs
  • 1/2 Sugar (for finishing, to caramelize)
  • (add any additional flavors you’d like, Orange zest, Cinnamon, Almond Extract, Liquor, etc.)

Instructions
 

  • Preheat Oven: Preheat your oven to 250°F. Arrange the ramekins in a baking dish. Set aside. Do not add water to the pan yet.
  • Mix Egg Yolks and Sugar: In a large mixing bowl, whisk 6 egg yolks and 1/2 cup of sugar until fully combined and slightly lightened. Set aside.
  • Prepare Vanilla: Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the cream (or use vanilla extract).
  • Heat the Cream: Pour the 2 cups of heavy cream into a saucepan and heat over medium-low heat until it starts to simmer. Stir occasionally to prevent scalding.
  • Temper the Egg Yolks: Gradually pour some of the hot cream into the egg yolk mixture to temper. Start with a small amount, whisking constantly, and then gradually add more cream. Once the egg yolks are warmed up, pour the mixture back into the saucepan with the cream.
  • Cook the Custard: Continue to cook the custard mixture over low heat, stirring constantly with a rubber spatula. The custard is ready when it coats the back of the spoon. If desired, strain the mixture through a fine mesh sieve to remove any bits of egg.
  • Fill Ramekins: Pour the custard into 8 (8 oz) ramekins, filling them about 3/4 of the way.
  • Bake in a Water Bath: Place the ramekins into a shallow pan. Pour hot water around the ramekins, ensuring the water comes halfway up the sides. Bake at 250°F for about 1 to 1.5 hours, until the custard is set around the edges but still slightly jiggly in the center.
  • Cool and Refrigerate: Let the crème brûlée cool to room temperature, then refrigerate for at least 1 hour to fully set.
  • Caramelize the Sugar: Before serving, sprinkle 1/4 to 1/2 cup of sugar evenly over the top of each ramekin. Use a kitchen torch or broiler to caramelize the sugar until golden and crispy.
  • Serve: Garnish with fresh fruit or mint if desired and enjoy!

Video

Notes

Optional Flavorings: Orange zest, cinnamon, almond extract, liqueurs (such as Grand Marnier).

Nutrition

Serving: 227gCalories: 530kcalCarbohydrates: 19gProtein: 3gFat: 43gSaturated Fat: 26gCholesterol: 164mgSodium: 60mgSugar: 20gCalcium: 75mgIron: 0.5mg
Keyword baking, dessert
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