Description
Classic crème brûlée featuring a smooth, velvety vanilla custard base topped with a crisp, caramelized sugar crust. Perfect for an elegant dessert that combines creamy richness with a satisfying crackle.
Ingredients
Scale
Custard
- 2 cups heavy cream
- ⅓ cup granulated sugar, divided
- ¼ teaspoon kosher salt
- ½ vanilla bean, scraped
- 1 egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
Brûlée Topping
- ¼ cup granulated sugar, for brûlée
Instructions
- Preheat Oven: Preheat the oven to 325°F to prepare for baking the custards in a water bath.
- Heat Cream Mixture: In a small saucepan, combine the heavy cream, half of the sugar, kosher salt, and the scraped vanilla bean. Bring to a simmer just until it starts to boil, then remove from heat.
- Prepare Eggs: In a separate bowl, whisk together the egg yolk, whole egg, and remaining sugar vigorously until the mixture lightens slightly (a technique known as blanchir).
- Temper Eggs: Slowly add a small amount of the hot cream to the eggs while whisking constantly to gradually raise their temperature and prevent curdling. Continue adding the hot cream slowly until fully incorporated.
- Strain & Divide: Skim off any foam from the cream mixture, then pour the custard through a fine sieve to remove the vanilla bean pod and any cooked egg bits. Divide the smooth custard evenly into six 3-ounce ramekins, using a scale or measuring cup for consistency.
- Prepare Water Bath & Bake: Place the ramekins in a deep baking dish and cover the dish loosely with foil, leaving a corner open to peek inside. Carefully pour hot water into the baking dish until it reaches halfway up the ramekins’ sides. Bake for 20 minutes until the custards jiggle slightly but are set.
- Cool and Chill: Remove the ramekins from the water bath carefully with tongs or a spatula. Let cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best texture.
- Caramelize Sugar: When ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over each custard surface. Using a kitchen torch, melt and caramelize the sugar starting from a lower flame and gradually increasing until a dark, crisp caramel layer forms.
- Set and Serve: Allow the caramelized sugar to cool and harden for about 3 minutes. Serve immediately for the best crackle and contrast between creamy custard and crisp topping.
Notes
- If you don’t have a kitchen torch, melt 1 cup sugar over medium-high heat in a pot until medium amber caramel forms. Pour carefully over the cold custard for a thicker caramelized top.
- Use a kitchen towel under the bowl when tempering eggs to keep it stable during whisking.
- Flavor variations include almond, coffee, or peppermint extracts used instead of vanilla bean; add extracts sparingly as strengths vary.
- Store crème brûlée covered in plastic wrap in the refrigerator for up to 1 week.
- For an even top, divide custard precisely using a scale or measuring cup.
