Description
This classic Crème Brûlée recipe features a silky smooth vanilla custard base topped with a perfectly caramelized sugar crust. Infused with real vanilla bean, this elegant dessert is baked in a water bath for a creamy texture and finished with a crisp, golden sugar topping created using a kitchen torch. Ideal for special occasions or an indulgent treat, it combines rich flavors with a delightful contrast of textures.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 1 vanilla bean
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Topping
- 1/4 cup light brown sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards in a water bath.
- Prepare Cream and Vanilla: In a medium saucepan, add the heavy cream and the split vanilla bean (both the seeds and the pod) to infuse the cream with vanilla flavor.
- Heat Cream: Place the saucepan over medium heat and bring the cream mixture to a simmer, stirring occasionally to combine the flavors.
- Steep Vanilla: Once simmering, remove the cream from heat and let it steep with the vanilla bean pod for 10 minutes to enhance the vanilla taste.
- Mix Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, granulated sugar, brown sugar, and salt until the mixture is smooth and slightly pale.
- Combine Cream and Eggs: Remove the vanilla pod from the cream, then gradually whisk the hot cream into the egg yolk mixture to temper the eggs and avoid curdling.
- Strain Custard: Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solids for a smooth texture.
- Fill Ramekins: Pour the custard into 4 to 6 ramekins, filling them nearly to the top for even cooking.
- Prepare Water Bath: Place the ramekins in a deep baking dish and add hot water halfway up the sides of the ramekins to create a gentle cooking environment.
- Bake Custards: Bake in the preheated oven for 40 to 45 minutes until the custards are set but still slightly jiggly in the center.
- Cool Custards: Remove the ramekins from the water bath and allow them to come to room temperature.
- Refrigerate: Chill the custards in the refrigerator for at least 2 hours or overnight to fully set the custard.
- Add Sugar Topping: Before serving, sprinkle a thin, even layer of light brown sugar on top of each custard.
- Caramelize Sugar: Using a kitchen torch, carefully melt and caramelize the sugar by moving the flame in small circles about 2 inches above the surface until golden and crisp.
- Serve: Let the crème brûlée cool for a few minutes to harden the sugar crust, then serve and enjoy.
Notes
- Make sure to temper the eggs by gradually adding hot cream to prevent curdling and ensure a smooth custard.
- The water bath helps the custards cook gently and evenly, preventing cracking and overcooking.
- If you don’t have a kitchen torch, you can broil the sugar topping for a minute or two, watching closely to prevent burning.
- The custards can be made a day ahead and refrigerated until ready to serve, making this recipe perfect for entertaining.
