Here’s a classic crème brûlée recipe 🍮—rich, creamy custard with a caramelized sugar top.
Ingredients (Serves 4–6)
- 2 cups heavy cream
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- ½ cup granulated sugar (for custard)
- 2–3 tbsp granulated sugar (for caramelizing top)
Instructions
1. Prepare the Custard
- Preheat oven to 325°F (160°C).
- In a saucepan, heat heavy cream with the vanilla bean (split and scraped) until just simmering. Remove from heat and let steep 10 minutes. If using extract, add it later.
- In a bowl, whisk egg yolks and ½ cup sugar until pale and smooth.
- Slowly pour the warm cream into the yolks, whisking constantly to prevent cooking the eggs.
- Strain mixture through a fine sieve to remove any cooked bits or vanilla pod pieces.
2. Bake
- Pour custard into ramekins.
- Place ramekins in a baking dish and add hot water halfway up the sides (water bath).
- Bake 35–40 minutes, until custard is set but still slightly jiggly in the center.
- Remove ramekins from water bath and let cool to room temperature, then refrigerate at least 2 hours (or overnight).
3. Caramelize the Top
- Sprinkle ½–1 tsp sugar evenly over each custard.
- Use a kitchen torch to melt and caramelize sugar until golden brown.
- Alternative: Place under broiler for 1–2 minutes, watching carefully.
- Let sugar harden for a minute before serving.
Tips
- For extra flavor, add a pinch of cinnamon, orange zest, or coffee to the cream.
- Make ahead: Custard can be prepared a day in advance; just caramelize sugar before serving.
- Use superfine sugar for easier caramelization.
If you want, I can also give a quick, small-batch microwave version for a fast treat.
Do you want me to?
