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Classic Creme Brulee Recipe

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This classic French dessert, Crème Brûlée, features a rich and creamy custard base infused with vanilla, topped with a perfectly caramelized sugar crust. The custard is gently baked in a water bath for smooth texture, then chilled before the surface sugar is torched to create a crisp, golden topping. Perfect for impressing guests or indulging in a luxurious treat.

Ingredients

Custard

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup sugar (115 g)
  • 1 vanilla bean
  • 5 egg yolks
  • 1/4 teaspoon kosher salt

Topping

  • 12 teaspoons granulated sugar (for caramelizing)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
  2. Combine Cream and Sugar: Pour the heavy cream and whole milk into a saucepan, then add the sugar.
  3. Add Vanilla: Split the vanilla bean lengthwise and scrape the seeds into the cream mixture, then drop the whole vanilla bean pod into the cream as well.
  4. Heat the Cream Mixture: Place the saucepan over medium heat, whisking frequently to dissolve the sugar. Heat until the cream just starts to steam and small bubbles form around the edges, about 5 minutes. Remove from heat and let cool for 2 minutes.
  5. Prepare Egg Yolks: Meanwhile, place the egg yolks in a large measuring cup or bowl with a spout and whisk until smooth.
  6. Temper the Eggs: Slowly pour a few ounces of the hot cream mixture into the egg yolks while whisking constantly to raise their temperature without cooking them. Then whisk in the rest of the cream gradually.
  7. Add Salt and Skim Foam: Whisk in the kosher salt. If the mixture is foamy, skim off the foam to prevent bubbles in the final custard.
  8. Prepare Ramekins: Boil water in a kettle. Fill six 4-ounce ramekins evenly with the custard mixture and place them inside a 9x13 inch baking dish.
  9. Add Water Bath: Carefully pour the very hot boiled water around the ramekins, filling the baking dish so the water reaches about three-quarters up the sides of the ramekins. This water bath helps cook the custard evenly and gently.
  10. Bake the Custards: Place the baking dish in the oven and bake for 30 to 35 minutes, or until the custards are set but still slightly jiggly in the center.
  11. Cool and Chill: Remove the baking dish carefully from the oven, then take out the ramekins and place them on a cooling rack. Allow them to cool to room temperature, then refrigerate for at least 3 hours and up to 3 days to fully set.
  12. Caramelize the Sugar: Just before serving, sprinkle 2 teaspoons of granulated sugar evenly over the top of each custard, covering the surface completely.
  13. Use Blowtorch: Holding a kitchen blowtorch a few inches from the surface, caramelize the sugar by moving the flame in circular motions until the sugar melts and turns a golden brown.
  14. Repeat and Serve: Repeat the caramelizing process for all custards. Serve immediately or return the custards to the refrigerator for up to one hour before serving.

Notes

  • Use full-fat heavy cream and whole milk for the creamiest custard texture.
  • Be careful not to curdle the eggs by tempering them slowly with the hot cream.
  • The water bath is crucial for gentle, even cooking of the custard.
  • Allow custards to chill well before caramelizing sugar to ensure proper texture.
  • If you don't have a kitchen blowtorch, you can also caramelize the sugar under a hot broiler but watch carefully to avoid burning.
  • Leftover custards can be stored in the refrigerator for up to 3 days but are best enjoyed fresh.

Find it online: https://cozyplatter.com/classic-creme-brulee-recipe/