Description
This classic crème brûlée recipe features a rich and velvety vanilla custard base topped with a perfectly caramelized sugar crust. Smooth, creamy, and indulgent, this dessert is baked in a water bath for gentle cooking and finished with a crisp brûlée topping for an elegant treat suitable for any special occasion.
Ingredients
Scale
Custard Base
- 2 cups heavy cream
- ⅓ cup granulated sugar, divided
- ¼ teaspoon kosher salt
- ½ vanilla bean, scraped
- 1 egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
Brûlée Topping
- ¼ cup granulated sugar, for brûlée
Instructions
- Prepare the oven and cream mixture. Preheat the oven to 325°F. In a small saucepan, combine the heavy cream, about half of the granulated sugar, kosher salt, and the split and scraped vanilla bean. Heat gently and bring just to a simmer over medium heat, being careful not to boil over.
- Mix eggs and sugar. In a separate bowl, vigorously whisk together the egg yolk and the whole egg. Add the remaining half of the sugar and continue whisking until the mixture lightens slightly, a technique known as blanchir.
- Temper the eggs. Slowly add a small amount of the hot cream mixture into the egg mixture while whisking constantly to gradually raise the temperature of the eggs and avoid scrambling. Continue adding the cream in small increments until fully incorporated.
- Combine and strain custard. Skim any foam off the surface of the cream mixture and carefully combine with the egg mixture. Strain the combined mixture to remove vanilla bean pieces and ensure a smooth custard.
- Divide custard and prepare water bath. Pour the custard evenly into six 3 oz ramekins, using a kitchen scale or measuring cup for accuracy. Place the ramekins in a large, deep roasting pan. Cover the roasting pan with foil, leaving a small corner open for steam to escape.
- Add hot water and bake. Pour hot water from a kettle into the roasting pan until it reaches halfway up the sides of the ramekins, being cautious not to splash water into the custard. Place the pan on the middle rack in the oven.
- Bake the custards. Bake for 30 minutes until the custard centers jiggle gently but are no longer liquid. You can test by lightly shaking the pan or placing a small spoon on the surface; it should hold its weight.
- Cool and chill. Remove the ramekins carefully from the water bath using tongs or a spatula and towel. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, for best texture.
- Prepare the brûlée topping. Just before serving, evenly sprinkle about half a tablespoon of granulated sugar over each custard surface, tilting the ramekin to coat the top in a thin, even layer without obscuring the custard beneath.
- Caramelize the sugar. Using a kitchen torch, begin melting the sugar starting with a low flame held a little further away, gradually increase speed and move closer until a dark amber caramel crust forms. Allow the caramel to cool and harden for about 3 minutes before serving immediately.
Notes
- If a kitchen torch is unavailable, make dry caramel by heating about 1 cup of sugar in a pot over medium-high heat until it melts to a medium amber color. Pour the caramel carefully over the chilled custard, noting this creates a thicker crust.
- For accurate custard portioning and even cooking, use a kitchen scale to divide the mixture evenly among ramekins.
- Variations: Replace the vanilla bean with almond, coffee, or peppermint extract, but add extracts sparingly as their strengths vary.
- Store crème brûlée covered in plastic wrap in the refrigerator for up to 1 week. Bring to room temperature before serving for best flavor.
- For a classic crackle top, brûlée the sugar just before serving rather than ahead of time.
Nutrition
- Serving Size: 1 ramekin (3 oz)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 35 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 185 mg
