Name: Creamy Vanilla Crème Brûlée Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: French
Ingredients: 2 cups heavy cream; 10 tablespoons sugar, divided; 1 vanilla bean (or 1 teaspoon vanilla extract); 4 large egg yolks; 1/2 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 4 tablespoons sugar (2 teaspoons per ramekin)

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Introduction

Crème brûlée is a classic French dessert known for its rich, creamy custard base topped with a contrasting layer of hard caramelized sugar. This elegant yet simple treat is perfect for special occasions or when you want to impress your guests with minimal fuss.

A small white ramekin filled with creamy pale yellow custard topped by a thin, shiny, caramelized golden brown sugar crust that has been partially broken with a spoon; the spoon is silver and positioned to the right side, lifting a piece of the crunchy, textured caramel layer revealing the smooth custard underneath; two more ramekins with similar caramel tops are softly blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
10 tablespoons sugar, divided
1 vanilla bean (or 1 teaspoon vanilla extract)
4 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 tablespoons sugar (for brûlée topping, about 2 teaspoons per ramekin)

Instructions

Step 1: Preheat the oven to 325°F and place a rack in the middle position. Arrange six 4-ounce ramekins in a 9×13-inch baking dish and set aside.
Step 2: Split the vanilla bean in half lengthwise and scrape out the seeds with the dull side of a knife.
Step 3: In a medium saucepan, combine heavy cream, 4 tablespoons sugar, vanilla bean pod, scraped seeds, and salt. Heat over medium heat until it just begins to simmer.
Step 4: Remove the saucepan from heat, cover, and let it infuse for 15 minutes. If using vanilla extract instead of a vanilla bean, skip this step.
Step 5: While the cream infuses, separate the egg yolks into a mixing bowl and whisk in the remaining 6 tablespoons sugar until combined.
Step 6: Temper the yolks by slowly adding the warm cream in small increments, whisking constantly to prevent cooking the eggs. Continue adding the cream until fully combined, then whisk in 1/2 teaspoon vanilla extract.
Step 7: Strain the custard mixture through a fine mesh sieve into a clean bowl, discarding the vanilla pod and any curdled bits.
Step 8: Pour the custard evenly into the prepared ramekins, filling about three-quarters full.
Step 9: Boil water and carefully pour it into the baking dish around the ramekins until it reaches two-thirds up their sides, creating a water bath.
Step 10: Bake for 38 to 40 minutes until the custards have a slight jiggle in the center but are mostly set. Overbaking will cause them to firm like Jell-O.
Step 11: Remove the baking dish from the oven and let the custards cool in the water bath for about 15 minutes. Transfer the ramekins to a wire rack, skim off any bubbles with a spoon, cover with plastic wrap, and refrigerate for at least 4 hours or up to 4 days.
Step 12: When ready to serve, sprinkle about 1 teaspoon sugar evenly over each custard surface. Using a small kitchen torch, melt and caramelize the sugar by moving the flame in a circular motion until it forms a hard, golden crust. Repeat by sprinkling another teaspoon sugar and torching again for a thicker crust.
Step 13: Allow the brûlée crust to cool for 2 minutes and serve within 20 minutes. To eat, gently crack the hard sugar top with a spoon and enjoy the creamy custard beneath.

Tips & Variations

For a quick version, use vanilla extract in the cream and skip the infusion step.
Use superfine sugar for a smoother caramelized topping.
Try adding citrus zest or a splash of liqueur like Grand Marnier to the custard for unique flavors.
If you don’t have a torch, place ramekins under a broiler for a few minutes, watching carefully to avoid burning.

Storage

Store the unbrûléed custards covered in the refrigerator for up to 5 days. After caramelizing the sugar topping, serve within 20 minutes for the best crisp texture. Leftover brûléed custards can be refrigerated but the sugar crust will soften over time.

How to Serve

Six white ramekins are placed on a white marbled surface, each filled with a creamy custard base that has a smooth yellow color. Three ramekins in the front row and three in the back row show the custard in different stages: some have a plain creamy top, while others have a golden brown burnt sugar crust on top. Above one ramekin in the back row, a woman's hand is sprinkling granulated sugar from above, capturing the falling sugar crystals in motion. The image has soft natural lighting that highlights the creamy texture and the glossy caramelized topping, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crème brûlée ahead of time?

Yes, the custard can be prepared and refrigerated for several days before finishing the sugar topping. This makes crème brûlée an ideal make-ahead dessert.

What if my custard curdles or forms lumps?

Tempering the egg yolks slowly with the warm cream and straining the mixture helps prevent curdling. Avoid adding hot cream too quickly and whisk continuously for a smooth texture.