Description

Homemade Creme Brulee is easier to make than you think! If you follow my simple tips and tricks, you’ll have a rich, smooth vanilla custard nestled under a crisp caramelized sugar top every time!

Ingredients

Scale

3 cups heavy cream (720mL)
1 vanilla bean (split and seeds scraped)
5 large egg yolks
½ cup granulated sugar (plus more for topping (100g))
⅛ teaspoon salt

Instructions

Set the oven temperature to 325°F.
In a small saucepan, combine the cream with the vanilla bean pod and seeds, then heat over medium until it simmers. Once simmering, remove from heat and let it steep for 15 minutes.
Pour the mixture through a fine mesh sieve into a bowl, discarding the solids and the vanilla pod.
In a large bowl, whisk together the egg yolks, sugar, and salt. Gradually incorporate the warm cream into the egg yolk mixture. Strain the custard again through a fine mesh sieve to remove any solids.
Arrange 6 ramekins (6-ounce each) in a large baking dish and evenly distribute the custard among them. Carefully add boiling water to the baking dish, filling it until it reaches halfway up the sides of the ramekins. Take care to avoid splashing water into the custard.
Place in the oven and bake for 30 to 40 minutes, or until the edges of the custard are set while the center still has a slight wobble when gently shaken. After baking, allow the custards to cool completely in the water bath. Once cooled, remove the ramekins from the water and refrigerate for several hours. The custards can also be loosely covered and stored in the fridge for up to 2 days before serving.
When ready to serve, sprinkle an even layer of sugar over each chilled custard (about 1 to 1½ teaspoons per custard). Use a blow torch to caramelize the sugar until it reaches a dark amber color and begins to bubble. Serve immediately to enjoy the crispy texture of the sugar topping.

Notes

– Achieve the perfect caramelized sugar topping by using a kitchen torch to gently melt the sugar until golden brown.
– Store Crème Brûlée in the refrigerator for up to 3 days, but wait to caramelize the sugar until just before serving.
– To scale the recipe, simply adjust the ingredient quantities proportionally, keeping the ratios consistent.

Prep Time: 20 minutes
chill: several hours
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: French

Nutrition

Serving Size: 6 servings
Calories: 519 kcal
Sugar: 20 g
Sodium: 88 mg
Fat: 47 g
Saturated Fat: 29 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 296 mg