Crème Brûlée

Name: Crème Brûlée
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups heavy cream; 1 vanilla bean, split lengthwise; 6 large egg yolks; 1/4 cup granulated sugar; 1/4 cup brown sugar (for topping); pinch salt

Classic French dessert featuring a rich custard base topped with a layer of hardened caramelized sugar.

70 minMediumServes 4420 cal/serving

FrenchDessertOvenVegetarianHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

2 cups heavy cream
1 vanilla bean, split lengthwise
6 large egg yolks
1/4 cup granulated sugar
1/4 cup brown sugar (for topping)
pinch salt

Instructions

1

Preheat oven to 325°F (165°C).
2

In a medium saucepan, heat the 2 cups heavy cream and 1 split lengthwise vanilla bean over medium heat until small bubbles form around the edges of the pan. Do not let it boil. Remove from heat and let it steep for 15 minutes.
3

In a bowl, whisk the 6 large egg yolks, 1/4 cup granulated sugar, and pinch salt until the mixture is pale yellow and slightly thickened.
4

Remove the vanilla bean from the cream, scrape the seeds into the cream, and slowly pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from cooking.
5

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout.
6

Place 4 ramekins in a large baking dish or roasting pan. Divide the custard evenly among the ramekins.
7

Pour hot water into the baking dish around the ramekins, creating a water bath that comes halfway up the sides of the ramekins.
8

Carefully transfer the baking dish to the oven and bake until the custards are set but still slightly jiggly in the center, about 35-40 minutes.
9

Remove the ramekins from the water bath and let cool at room temperature. Then cover and refrigerate for at least 2 hours or up to 3 days.
10

When ready to serve, sprinkle a thin, even layer of 1/4 cup brown sugar (for topping) on top of each custard.
11

Using a kitchen torch, melt the sugar to form a hard, caramelized top. If you don't have a torch, place the ramekins under a broiler for 1-2 minutes, watching carefully to prevent burning.
12

Let the caramelized sugar cool and harden for a few minutes before serving.

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Questions

What temperature do I cook Crème Brûlée at?

For Crème Brûlée, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 40 minutes, in step 8.

Why does Crème Brûlée bake in a water bath?

Step 7 reads: "Pour hot water into the baking dish around the ramekins, creating a water bath that comes halfway up the sides of the ramekins." The water holds the outside of the dish at a gentle, even temperature, so the custard sets without curdling or cracking. Step 7 sets it up; use hot tap water, not boiling.

Is there a substitute for vanilla bean in Crème Brûlée?

The entry for Crème Brûlée calls for 1 vanilla bean, split lengthwise. In its place: One tablespoon of vanilla extract or paste per bean.

Does Crème Brûlée contain eggs?

Yes: 6 large egg yolks. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Crème Brûlée the day before?

Yes. Step 8 is a built-in pause of 40 minutes: "Carefully transfer the baking dish to the oven and bake until the custards are set but still slightly jiggly in the center, about 35-40 minutes." Do everything up to that point ahead of time and pick up at step 9 when you are ready to finish.

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