Crème Brûlée
- 20m Prep Time
- 40m Cook Time
- 5h Ready In
A classic French dessert with a rich vanilla custard base and a caramelized sugar topping. This crème brûlée is silky smooth and perfectly sweet.
Ingredients
- 0.5 vanilla bean
- 473 ml heavy cream
- 3 egg yolks
- salt
- 59.1 ml sugar
- 59.1 ml sugar
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.2 mg
- Iron: 0.73 mg
- Magnesium: 8.72 mg
- Phosphorus: 109 mg
- Potassium: 109 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.5 vanilla bean
- 473 ml heavy cream
- 3 egg yolks
- salt
- 59.1 ml sugar
- 59.1 ml sugar
Let's Cook
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Step 1.
Preheat an oven to 300°F.
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Step 2.
Have a pot of boiling water ready.
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Step 3.
Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.
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Step 4.
Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan.
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Step 5.
Add the cream, stir to mix and set the pan over medium-low heat.
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Step 6.
Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface.
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Step 7.
Remove from the heat and set aside to steep, about 15 minutes.
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Step 8.
In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended.
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Step 9.
Gradually add the cream to the egg mixture, whisking until blended.
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Step 10.
Pour the custard through a fine-mesh sieve set over a bowl.
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Step 11.
Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan.
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Step 12.
Add boiling water to fill the pan halfway up the sides of the ramekins.
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Step 13.
Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.
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Step 14.
Transfer the ramekins to a wire rack and let cool to room temperature.
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Step 15.
Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
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Step 16.
Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard.
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Step 17.
Using a kitchen torch, melt the sugar according to the manufacturer's instructions.
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Step 18.
Serve immediately.