Description
This classic crème brûlée recipe features a velvety vanilla custard topped with a crisp, caramelized sugar crust. By infusing heavy cream with fresh vanilla bean and using a gentle water bath baking method, the rich custard develops a silky texture. The finishing touch is a perfectly torched sugar layer that cracks delightfully with each spoonful, offering an elegant dessert perfect for any occasion.
Ingredients
Scale
Custard
- 2 cups heavy cream
- ⅓ cup granulated sugar, divided
- ¼ teaspoon kosher salt
- ½ vanilla bean, scraped
- 1 egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
Caramelized Sugar Topping
- ¼ cup granulated sugar, for brûlée
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for the water bath baking.
- Heat Cream Mixture: In a small saucepan, combine heavy cream, half of the granulated sugar (about 2 ½ tablespoons), kosher salt, and the split, scraped vanilla bean. Bring the mixture just to a boil, then remove from heat.
- Whisk Eggs and Sugar: While the cream heats, vigorously whisk together the egg yolk, large egg, and remaining sugar until the mixture lightens slightly, a technique known as blanchir.
- Temper Eggs: Slowly add a small amount of the hot cream into the egg mixture while whisking constantly to temper the eggs, then gradually add all remaining cream, stirring continuously to prevent curdling.
- Strain and Divide Custard: Skim off any foam from the cream mixture. Remove the vanilla bean pod. Pour the custard evenly into six 3-ounce ramekins, using a kitchen scale or measuring cup to ensure uniform portions.
- Prepare Water Bath: Place ramekins in a deep baking dish. Cover the dish with foil, leaving a corner open to watch the custards. Carefully pour hot water into the dish until it reaches halfway up the ramekins, being careful not to splash water into the custards.
- Bake Custards: Bake for 25 minutes until the centers gently jiggle but are set. A small spoon resting on top should hold its weight, or rely on the jiggle test.
- Cool and Chill: Remove ramekins carefully from the water bath. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or preferably overnight for best texture and easier torching.
- Apply Sugar Topping: When ready to serve, evenly sprinkle about half a tablespoon of granulated sugar over each custard surface. Tilt ramekins to coat the top with a thin, even layer of sugar, ensuring custard remains visible beneath.
- Caramelize Sugar: Using a kitchen torch, melt the sugar starting from a distance with a low flame and gradually intensify until a dark golden caramel crust forms. Be cautious to avoid burning.
- Set and Serve: Allow the caramelized crust to cool and harden for about 3 minutes before serving immediately to enjoy the perfect crackle.
Notes
- If you lack a kitchen torch, make dry caramel by heating 1 cup sugar in a pot over medium-high heat until melted and amber colored. Pour carefully over chilled custards for a thicker crust.
- Flavor variations include swapping vanilla bean with almond, coffee, or peppermint extracts; add these cautiously as extracts vary in strength.
- Best results come from torching the sugar topping immediately before serving for a crisp crackle.
- Store crème brûlée tightly covered in the refrigerator for up to 1 week. Cool to room temperature before refrigerating.
- Use a kitchen towel under the mixing bowl while tempering eggs for stability.
Nutrition
- Serving Size: 1 ramekin (3 oz)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 170 mg
