Crème Brûlée
Silky, custard-set cream yields a velvety interior that contrasts with a thin, glassy caramelized sugar crust that shatters under the first spoon. The texture is smooth and creamy, with pure vanilla flavor and a bright burnt-sugar finish.
Use whole eggs and extra egg yolks for a rich, stable custard; heavy cream gives body while a touch of vanilla keeps the flavor classic. Swap vanilla bean for high-quality extract if you prefer, and for a lighter version use a 50/50 mix of milk and cream—expect a slightly less dense texture. If you don't have a kitchen torch, the oven broiler works fine but watch closely to avoid burning.
Serve chilled for dinner parties, date nights, or holiday menus; prepare the custards a day ahead to save time and let flavors settle. Pair with fresh berries, a short cookie, or a simple espresso. Store refrigerated (un-caramelized) up to 48 hours and caramelize sugar just before serving for best crispness.
How to Make It
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1
Preheat the oven to 150°C (300°F). Place six 150–180 ml ramekins in a deep baking dish or roasting pan.
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2
Heat the heavy cream and the vanilla bean (split and scraped with seeds) in a saucepan over medium heat until it just begins to steam and small bubbles form at the edge; do not boil. Remove from heat and let steep for 10 minutes. If using vanilla extract, stir it in after removing from heat.
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3
Whisk the egg yolks, 50 g granulated sugar, and salt in a bowl until pale and slightly thickened.
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4
Temper the yolks by slowly pouring the warm cream into the yolk mixture in a thin stream while whisking constantly until combined.
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5
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and the vanilla pod.
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6
Pour the strained custard into the ramekins, dividing evenly. Pour hot water into the baking dish to come halfway up the sides of the ramekins to create a water bath.
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7
Bake for 30–40 minutes, or until the custards are mostly set but still slightly wobbly in the center when gently shaken.
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8
Carefully remove the ramekins from the water bath and cool to room temperature, then refrigerate uncovered for at least 2 hours and up to 48 hours.
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9
When ready to serve, sprinkle about 1 teaspoon (≈8 g) of granulated sugar evenly over each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a thin, glassy crust. If using a broiler, place ramekins on a foil-lined baking sheet and broil 6–10 cm (2–4 in) from the heat, watching closely and rotating as needed until the sugar melts and browns.
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10
Let the caramelized tops sit for 1–2 minutes to harden, then serve. Store any uneaten custards refrigerated; if stored without caramelized sugar, re-sugar and torch just before serving.