Classic Crème Brûlée
Equipment
Ingredients
Custard
heavy cream (cold)
500 ml
egg yolks (room_temperature)
6 piece
granulated sugar (fine)
75 g
vanilla extract
5 ml
Topping
granulated sugar
40 g
Instructions
Preheat oven and prepare ramekins
Preheat the oven to 150°C and place 4 ramekins in a deep baking dish.
Heat the cream
Heat the heavy cream in a saucepan until it just begins to simmer around the edges.
Whisk egg yolks with sugar
In a bowl, whisk the egg yolks with granulated sugar until pale and slightly thickened.
Combine cream with egg mixture
Gradually pour the hot cream into the egg mixture while whisking continuously to temper the eggs.
Add vanilla and strain
Stir in the vanilla extract and strain the mixture through a fine sieve to remove any egg bits.
Fill ramekins and bake in water bath
Divide the custard mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Cool and refrigerate
Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 3 hours or overnight.
Caramelize the sugar topping
Sprinkle a thin, even layer of granulated sugar over each custard and caramelize with a kitchen torch until golden and crispy.
Serve immediately
Serve immediately while the caramel crust is crisp and the custard is cold and creamy.
Original recipe
Storage
Caramelize sugar topping just before serving for best texture. Store without caramelized topping in fridge.
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