Recipe details
Desserts
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Vanilla Crème Brûlée
1h
6 servings
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A classic French dessert featuring a rich, creamy custard base topped with a thin layer of caramelized sugar.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
22 g
Allergen Content
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Eggs
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 325°F (165°C). Place six 6-oz ramekins in a large baking dish.
Heat cream and vanilla
In a saucepan, combine heavy cream and the seeds scraped from the vanilla bean. Heat over medium heat until steaming, stirring occasionally.
Whisk egg yolks and sugar
In a large bowl, whisk together egg yolks and 1/2 cup of granulated sugar until pale and thick.
Temper egg yolks
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper them.
Strain custard
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or vanilla bean pieces.
Pour custard into ramekins
Divide the custard evenly among the prepared ramekins.
Bake custards
Pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the edges are set and the centers are slightly jiggly.
Chill custards
Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours, or until completely chilled.
Caramelize sugar topping
Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbly.
Serve
Serve the crème brûlée immediately after caramelizing the sugar topping.
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