Description
Classic French crème brûlée with a rich, velvety vanilla custard base topped with a perfectly caramelized sugar crust. This easy-to-make dessert is baked in a water bath for a smooth texture and finished with a crackling brûlée topping.
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
Topping
- ¼ cup granulated sugar, for brûlée
Instructions
- Preheat Oven: Preheat the oven to 325°F to prepare for baking the custards in a water bath.
- Prepare Cream Mixture: In a small saucepan, combine the heavy cream, half of the granulated sugar, kosher salt, and the scraped vanilla bean with its pod. Heat the mixture until it just begins to boil and simmer.
- Whisk Eggs: In a separate bowl, vigorously whisk together the egg yolk, whole egg, and remaining sugar until the mixture lightens slightly, a technique known as blanchir.
- Temper Eggs: Slowly add the hot cream mixture into the egg mixture while whisking constantly to prevent curdling. Continue until all the cream is incorporated.
- Strain and Remove Foam: Skim off any foam from the top of the custard mixture to ensure smooth texture.
- Divide Custard: Evenly divide the custard into six 3 oz ramekins, using a scale or measuring cup for consistency.
- Setup Water Bath: Place the ramekins in a large deep baking dish or roasting pan. Cover the pan with foil, leaving a corner open to monitor the process.
- Add Hot Water: Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, avoiding splashing water into the custards. Re-cover the dish with foil.
- Bake Custards: Bake for 30 minutes or until the centers jiggle like jello but are set and no longer liquid. Use the jiggle test or place a spoon gently on top to check firmness.
- Cool and Chill: Remove ramekins carefully using tongs or a spatula. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to fully set.
- Prepare Sugar Topping: Before serving, sprinkle about half a tablespoon of granulated sugar evenly on top of each custard, tilting the ramekin to coat the surface in a thin layer.
- Caramelize Sugar: Use a kitchen torch to melt and caramelize the sugar starting from a distance with a low flame, gradually increasing speed and flame to form a dark caramel crust evenly over the custard's surface.
- Set Caramel: Allow the caramelized sugar to harden for approximately 3 minutes for the signature crackling crust, then serve immediately.
Notes
- If you don’t have a kitchen torch, you can make dry caramel in a pot by heating 1 cup sugar over medium-high heat until melting and amber color forms, then carefully pour over the chilled custards. This method will create a thicker caramel layer.
- Use extracts like almond, coffee, or peppermint instead of vanilla bean for flavor variations—add extracts cautiously due to their potency.
- Store crème brûlée covered in plastic wrap in the refrigerator for up to 1 week.
- For best crackle effect, brûlée the sugar topping right before serving.
- Use a scale to evenly portion custard for consistent baking results.
Nutrition
- Serving Size: 1 ramekin (about 100 g)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 80 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 200 mg
