Description

A reliable, make-ahead crème brûlée recipe that guarantees a crackly sugar top and silky smooth custard using simple ingredients and a water bath method.

Ingredients

Scale

2 cups heavy cream
5 large egg yolks
1/2 cup granulated white sugar (for custard)
1 whole vanilla bean (scraped) or 2 teaspoons pure vanilla extract
1/4 teaspoon salt
2–3 tablespoons granulated white sugar (for topping)

Instructions

Preheat oven to 325°F (165°C). Place ramekins in a roasting pan.
In a saucepan, combine heavy cream, half the sugar, salt, and vanilla. Heat over medium until just simmering, then remove from heat and let sit for 5 minutes.
In a bowl, whisk egg yolks with the remaining sugar until pale and thickened.
Slowly temper the eggs by whisking in about half of the hot cream mixture, then pour the egg mixture back into the saucepan with the rest of the cream.
Strain the custard mixture through a fine-mesh strainer into ramekins, filling them almost to the top.
Place the roasting pan in the oven and carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
Bake for 35-45 minutes until edges are set but centers still jiggle slightly.
Remove ramekins from the water bath, let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Right before serving, sprinkle a thin layer of sugar over each custard and torch until bubbly and amber. Let sit for 30 seconds to harden before serving.

Notes

Do not overbake; the custards will continue to set as they cool. Straining the mixture ensures a silky texture. The sugar top is best served immediately after torching as it absorbs moisture from the air within 30-60 minutes. Do not freeze the custard.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 1 ramekin
Calories: 320
Sugar: 22
Sodium: 45
Fat: 24
Saturated Fat: 14
Carbohydrates: 22
Protein: 4

Keywords: crème brûlée, custard, dessert, easy recipe, make-ahead dessert, vanilla custard, sugar top