Creme Brulee
Indulge in the timeless elegance of classic crème brûlée, a velvety custard dessert crowned with a perfectly caramelized sugar crust. This French favorite balances rich, creamy decadence with the delicate aroma of real vanilla bean, steeped gently in warm heavy cream for a flavor that’s both luxurious and authentic. The custard, made with just five simple ingredients, is baked to perfection in a soothing water bath to ensure its silky-smooth texture. Topping it all off is a crisp layer of caramelized brown sugar, providing that satisfying crack with every spoonful. Whether you’re using a kitchen torch or your oven’s broiler, this crème brûlée is a showstopping dessert that’s surprisingly easy to make at home. Perfect for special occasions or an indulgent treat, it’s a dessert that will leave everyone impressed.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 whole Vanilla bean
- 5 large Egg yolks
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- Pinch of salt
- 6 cups Boiling water
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Do not let it boil.
Slice the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the bean pod to the heavy cream. Remove the pan from heat and let it sit for 10 minutes to infuse the vanilla flavor.
In a mixing bowl, whisk the egg yolks, granulated sugar, and a pinch of salt together until the mixture becomes pale and creamy.
Gradually pour the warm cream into the egg yolk mixture, whisking continuously to temper the yolks and prevent curdling. Strain the mixture through a fine mesh sieve to ensure a smooth custard, discarding any solids.
Place 4 ramekins in a large baking dish. Divide the custard mixture evenly among the ramekins.
Carefully pour the boiling water into the baking dish around the ramekins, filling it halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Before serving, sprinkle a thin, even layer of brown sugar over each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, you can place the ramekins under a broiler, watching carefully to prevent burning.
Allow the caramelized sugar to harden for 1-2 minutes, then serve immediately and enjoy!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 40.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
