Classic Vanilla Creme Brulee
Creme brulee is a rich, velvety vanilla custard dessert topped with a thin, crackly layer of caramelized sugar. This elegant French classic is easier to make than it looks and is sure to impress your guests with its smooth texture and dramatic sugar crust.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Fine mesh strainer
- 4–6 ramekins
- Baking dish (for water bath)
- Kitchen torch (or oven broiler)
- Measuring cups and spoons
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar for custard
- 2 tablespoons granulated sugar for topping
- 1 teaspoon vanilla extract or 1 vanilla bean
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C).
- In a saucepan, heat heavy cream and vanilla over medium heat until warm, but not boiling. Remove from heat and let it sit for a few minutes.
- In a mixing bowl, whisk together egg yolks, sugar, and salt until pale yellow.
- Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling the eggs.
- Strain the mixture through a fine mesh sieve into a clean bowl.
- Pour into ramekins and place them in a large baking dish.
- Fill the dish with hot water halfway up the sides of the ramekins to create a water bath.
- Bake for 35–45 minutes or until custards are just set but still slightly wobbly in the center.
- Remove from oven, let cool, then refrigerate for at least 4 hours (or overnight).
- Just before serving, sprinkle 1 teaspoon of sugar over each custard. Use a kitchen torch or broiler to caramelize the sugar until golden and crisp.
- Let the topping cool for 2–3 minutes before serving.
Notes
If using a vanilla bean, slice it lengthwise and scrape the seeds into the cream before heating.
Custards can be made 1–2 days in advance and torched just before serving.
Don’t skip the fine mesh strainer step—it ensures a silky smooth custard.
Want a twist? Try adding a touch of citrus zest, espresso powder, or a splash of liqueur.