Description
Vanilla Crème Brûlée is a classic creamy custard dessert infused with vanilla and topped with a crisp caramelized sugar crust that cracks beautifully when tapped.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
- 3 tablespoons granulated sugar (for caramelized topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Heat the heavy cream and vanilla bean (split and scraped) in a saucepan over medium heat until it begins to steam. Do not boil. Remove from heat and let it steep for 5 minutes.
- In a bowl, whisk together the egg yolks, 1/2 cup sugar, and salt until smooth and pale.
- Slowly pour the warm cream into the egg mixture while whisking constantly to prevent curdling.
- Strain the custard mixture through a fine sieve into a pouring jug.
- Divide the mixture among ramekins and place them in a baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 35–40 minutes until the custard is set but slightly jiggly in the center.
- Remove ramekins from the water bath and refrigerate for at least 2 hours or until fully chilled.
- Before serving, sprinkle a thin layer of sugar on top and caramelize with a kitchen torch until golden and crisp.
Notes
- If using vanilla extract instead of a vanilla bean, add it after heating the cream.
- A kitchen torch works best for caramelizing the sugar, but the broiler can also be used carefully.
- Ensure the custard is fully chilled before adding the sugar topping.
- Serve immediately after caramelizing for the best crisp texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French