Description
French Crème Brûlée is a classic French dessert consisting of a smooth, creamy vanilla custard base topped with a crisp, caramelized sugar crust. Made with rich heavy cream, egg yolks, and real vanilla, this elegant dessert is baked in a water bath for a delicate texture and finished with a torch to create the signature crackling topping.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise (or 1 teaspoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- Pinch of salt
Instructions
- Preheat Oven and Prepare Water Bath: Preheat the oven to 325°F (163°C) and place a kitchen towel in the bottom of a large roasting pan to prevent the ramekins from sliding during baking.
- Heat Cream and Infuse Vanilla: In a medium saucepan, combine the heavy cream and the scraped seeds from the vanilla bean (or add vanilla extract). Heat over medium heat until it just begins to simmer, then remove from heat and let steep for 10 minutes to infuse the vanilla flavor into the cream.
- Whisk Egg Yolks and Sugar: In a mixing bowl, whisk the egg yolks together with 1/2 cup granulated sugar and a pinch of salt until the mixture is pale and smooth, ensuring the sugar is well dissolved.
- Temper Egg Mixture with Warm Cream: Gradually pour the warm cream into the egg yolk mixture a little at a time, whisking constantly to prevent the eggs from curdling. This process is called tempering and is essential for a smooth custard.
- Strain the Custard: Strain the combined mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, resulting in an ultra-smooth custard base.
- Fill Ramekins and Set Up Water Bath: Divide the custard evenly among four 6-ounce ramekins. Place them in the prepared roasting pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins. This water bath helps cook the custard gently and evenly.
- Bake the Custard: Bake for 35–40 minutes, or until the edges are set but the center still jiggles slightly when nudged. This ensures the custard remains creamy and not overcooked.
- Cool and Chill: Carefully remove the ramekins from the water bath, discard the water, and let cool to room temperature. Then refrigerate the custards for at least 2 hours or up to 2 days to fully set and develop flavor.
- Caramelize the Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden brown, crisp crust. Allow the sugar to harden for a minute before serving to enjoy the signature crackling effect.
Notes
- For an even smoother custard, strain the mixture twice to remove any tiny cooked egg bits.
- Prepare the custard up to two days in advance, but caramelize the sugar topping right before serving to maintain its crisp texture.
- Experiment with flavor variations by infusing the cream with citrus zest, coffee, or a splash of your favorite liqueur for a unique twist.
