Description
A classic French dessert featuring a rich, creamy vanilla custard base topped with a brittle, caramelized sugar crust.
Ingredients
Scale
- 6 large egg yolks
- 1/2 cup granulated sugar, plus more for topping
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, whisk together the egg yolks and 1/2 cup of sugar until pale and slightly thickened.
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Slowly temper the egg yolk mixture by gradually whisking in about half of the hot cream.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir in the vanilla extract and salt.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.
- Strain the custard through a fine-mesh sieve into a clean bowl or pitcher.
- Divide the custard evenly among four to six ramekins.
- Place the ramekins in a baking dish and carefully pour hot water into the dish until it comes halfway up the sides of the ramekins.
- Bake for 30-40 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 completely on a wire rack. Then, chill them in the refrigerator for at least 2 hours, or until firm.
- Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each custard.
- Using a kitchen torch, caramelize the sugar until it forms a golden-brown, hardened crust.
- Let the crème brûlée sit for a minute or two to allow the sugar to harden before serving.
Notes
- Ensure your ramekins are oven-safe.
- The caramelization step is crucial for the signature texture.
- Serve immediately after torching for the best experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking and Torch
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25g
- Sodium: 30mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg