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Classic Crème Brûlée Recipe

Close-up of a single serving of Creme Brulee in a white ramekin, featuring a deeply caramelized, crackling sugar crust.
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Make a restaurant-quality crème brûlée featuring rich vanilla custard and a crisp, caramelized sugar topping.

Ingredients

Scale
  • 6 large egg yolks
  • 2 cups heavy cream
  • 1/2 cup granulated sugar, plus extra for topping
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 300°F (150°C). Place six 6-ounce ramekins in a large baking pan.
  2. In a medium saucepan, heat the heavy cream and salt over medium heat until it just simmers around the edges. Do not boil. Remove from heat.
  3. In a separate bowl, whisk the egg yolks and 1/2 cup of sugar together until the mixture is pale yellow and smooth. Whisk in the vanilla extract.
  4. Temper the egg yolks: Slowly pour about one cup of the hot cream mixture into the yolk mixture while whisking constantly. This prevents the eggs from scrambling.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Whisk gently until just combined.
  6. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
  7. Divide the custard evenly among the six ramekins.
  8. Carefully pour hot water into the baking pan until the water reaches halfway up the sides of the ramekins. This creates a water bath.
  9. Bake for 30 to 40 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
  10. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Then, chill them in the refrigerator for at least 4 hours, or preferably overnight.
  11. Before serving, sprinkle an even, thin layer of granulated sugar over the top of each chilled custard.
  12. Use a kitchen torch to melt and caramelize the sugar until it forms a dark amber, brittle crust. Work quickly to avoid heating the custard underneath.
  13. Let the caramelized sugar cool and harden for a few minutes before serving.

Notes

  • For the best texture, do not overbake. The custard should look mostly set.
  • If you do not have a kitchen torch, you can place the sugared ramekins under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • Use high-CPC phrases: This classic creme brulee recipe delivers an elegant French dessert experience.

Nutrition

Find it online: https://cookincorner.com/creme-brulee-classic-french-custard-recipe/