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Crème Brûlée 🍮
Crème brûlée has a reputation for being fancy restaurant territory, but it’s really just a handful of ingredients and a little patience. Silky vanilla custard bakes low and slow, then gets a crackly torched-sugar top you get to shatter with your spoon. It’s the dessert that makes any dinner feel like an occasion, and it’s easier than you think to pull off at home.
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Equipment
- Saucepan
- Baking dish
- Mixing Bowl
- Whisk
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 2 vanilla beans or 1 tbsp vanilla extract
- 6 egg yolks
- 1/2 cup sugar plus more for topping
- Berries and mint for topping
Instructions
- Preheat oven to 325 degrees.
- In a sauce pan, add heavy cream, milk, and vanilla beans or extract on medium heat. Don’t bring to a boil, but scald it, which means it gets that film on top.
- In a bowl, add egg yolks and sugar and whisk until it’s light and smooth.
- Very slowly add hot milk mixture to egg and sugar mixture, whisking vigorously while adding. Do not add the hot mixture too fast or you will scramble your eggs. Scoop off any foam.
- In a roasting pan or baking dish, add ramekins and pour the mixture into each ramekin. Then, take boiling water and fill the pan until water is halfway up on the ramekins.
- Bake for 30-35 minutes. When done, the custard mixture should appear set around the edges but still slightly wobbly in the center. Internal temperature should be 170-175 degrees.
- Allow to cool for 30 minutes and then place in the refrigerator for 3 hours. When ready, sprinkle sugar on top of the creme brûlée and use a blow torch to caramelize the sugar. If you don’t have a blow torch, place them in the oven under the broiler for 1-3 minutes, checking them often so sugar doesn’t burn.
- Top with berries and enjoy!
Nutrition
Tips for Making This Recipe
Use real vanilla beans. Scraping in the seeds gives the custard that speckled, deeply vanilla flavor that’s the heart of a good crème brûlée. Bake in a water bath. Setting the ramekins in a pan of hot water insulates the custard so it cooks gently and stays silky, never rubbery. Chill fully before torching. The custard needs to be cold and set before you caramelize the sugar, so the top crackles and the custard stays cool underneath.
Frequently Asked Questions
Do I need a kitchen torch?
A torch gives you the best crackly top and the most control, but you can also caramelize the sugar under a hot broiler; just watch it closely so it doesn’t burn.
Why bake it in a water bath?
The water bath surrounds the custards with gentle, even heat so they set slowly and stay creamy. Without it, the edges can overcook and turn grainy before the centers are done.
How do I know when the custard is set?
It should be set around the edges but still have a slight jiggle in the center when you nudge the pan. It finishes setting as it chills in the fridge.
Can I make it ahead?
Yes, it’s a perfect make-ahead. Bake and chill the custards up to two days ahead, then torch the sugar just before serving so the top stays crisp.
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