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1h
6 servings
0
A classic French dessert featuring a rich, creamy custard base topped with a thin layer of caramelized sugar.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
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Read instructions and get ready to cook
Preheat the oven to 325°F (165°C). Place six 6-oz ramekins in a large baking dish.
In a saucepan, combine heavy cream and the seeds scraped from the vanilla bean. Heat over medium heat until steaming, stirring occasionally.
In a large bowl, whisk together egg yolks and 1/2 cup of granulated sugar until pale and thick.
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper them.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or vanilla bean pieces.
Divide the custard evenly among the prepared ramekins.
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.
Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours, or until completely chilled.
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 the crème brûlée immediately after caramelizing the sugar topping.
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