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Classic Crème Brûlée

Close-up of a perfectly caramelized crème brûlée with a golden-brown, slightly charred sugar crust.
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Master the classic French custard with a perfectly torched sugar crust. This recipe provides confidence in baking and tips for achieving a glassy caramel top.

Ingredients

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  • 4 cups heavy cream
  • 1 cup whole milk
  • 8 large egg yolks
  • 3/4 cup granulated sugar, plus more for topping
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Arrange eight 6-ounce ramekins in a large baking pan.
  2. In a medium saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer. Do not boil. Remove from heat.
  3. In a separate bowl, whisk together the egg yolks and 3/4 cup granulated sugar until pale yellow.
  4. Slowly temper the egg yolks by gradually whisking in about 1 cup of the hot cream mixture.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir in the vanilla extract.
  6. Strain the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup. This removes any solids and ensures a smooth texture.
  7. Pour the custard evenly among the prepared ramekins.
  8. Carefully pour hot water into the baking pan around the ramekins, coming about halfway up their sides. This water bath helps the custard bake gently and evenly.
  9. Bake for 30-40 minutes, or until the edges of the custard are set but the centers still have a slight jiggle when gently shaken.
  10. Remove the ramekins from the water bath and let them cool completely on a wire rack. Then, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  11. Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each custard.
  12. Using a kitchen torch, caramelize the sugar until it forms a deep amber, glassy crust. Hold the torch a few inches away and move it continuously to avoid burning.
  13. Let the torched sugar harden for a minute or two before serving.

Notes

  • For a smoother custard, ensure you strain the mixture before pouring into ramekins.
  • The water bath is crucial for preventing the custard from cracking or becoming rubbery.
  • Chill the custards thoroughly before torching for the best results.
  • If you don’t have a kitchen torch, you can carefully caramelize the sugar under a broiler, watching very closely to prevent burning.

Nutrition

Find it online: https://kitchenslang.com/creme-brulee-recipe/