Description
Vanilla Crème Brûlée is a classic French dessert featuring a silky-smooth vanilla custard topped with a crisp layer of caramelized sugar. Elegant yet simple, it’s perfect for entertaining or enjoying a luxurious treat at home.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract or seeds from 1 vanilla bean
- Pinch of salt
- 4–6 tsp granulated sugar (for caramelized topping)
Instructions
- Preheat oven to 325°F (160°C).
- In a saucepan, heat heavy cream over medium heat until just steaming (do not boil). If using a vanilla bean, split and scrape the seeds into the cream, then add the pod. Let steep for 10 minutes, then remove the pod.
- In a mixing bowl, whisk egg yolks, granulated sugar, vanilla extract (if using), and a pinch of salt until pale and well combined.
- Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
- Strain the custard through a fine mesh sieve to remove any solids or foam.
- Divide the mixture evenly among 4–6 ramekins.
- Place ramekins in a deep baking dish and fill the dish with hot water halfway up the sides (water bath).
- Bake for 30–40 minutes, until the custard is just set and slightly jiggly in the center.
- Remove ramekins from the water bath. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle 1–2 tsp granulated sugar evenly on each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for 1 minute to harden before serving.
Notes
For deeper vanilla flavor, use a whole vanilla bean instead of extract.Use a kitchen torch for best caramelization results. A broiler can be used as a substitute with caution.Custards can be made 1–2 days ahead and stored covered in the fridge.Do not caramelize the sugar topping until just before serving.Customize with citrus zest, espresso, or melted chocolate for variations.
Nutrition
- Serving Size: 1 ramekin
- Calories: 330
- Sugar: 26g
- Sodium: 40mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg
