Description
Classic French crème brûlée featuring a rich vanilla custard base topped with a crisp caramelized sugar crust. This elegant dessert is perfect for special occasions and is chilled to perfection before finishing with a brûlée torch for that signature crackling top.
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 your oven to 325 degrees Fahrenheit to prepare for baking the custards.
- Heat Cream Mixture: In a small saucepan, combine the heavy cream, half of the granulated sugar, kosher salt, and the scraped half vanilla bean along with its pod. Bring this mixture just to a simmer, ensuring it does not boil over.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk together the egg yolk and whole egg. Then whisk in the remaining sugar until the mixture lightens slightly—this process is known as blanchir.
- Temper Eggs: Slowly pour a small amount of the hot cream into the egg mixture, whisking constantly to temper the eggs. Gradually add the rest of the hot cream, continuing to whisk until fully combined and smooth. Place a towel under the bowl to stabilize it during this step.
- Remove Foam and Portion Custard: Skim off any foam from the cream mixture. Divide the custard evenly among six 3-ounce ramekins for consistent baking, using a kitchen scale or a measuring cup.
- Prepare Water Bath: Place the ramekins in a large deep baking dish or roasting pan. Cover the top of the pan with foil, leaving a corner ajar for steam to escape. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins, avoiding splashing into custards.
- Bake: Bake the custards on the middle oven rack for 30 minutes until the centers jiggle like jello but are not liquid. You can gently press with a spoon; it should hold weight without being firm.
- Cool and Chill: Remove ramekins from the water bath carefully using kitchen tongs or a towel. Let them cool to room temperature, then cover tightly with plastic wrap and refrigerate for at least 2 hours or ideally overnight for best texture.
- Caramelize Sugar: When ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over the surface of each custard. Using a kitchen torch, melt and caramelize the sugar by moving the flame over the surface until a deep amber crust forms. Allow the caramel to set for about 3 minutes.
- Serve: Serve immediately to enjoy the contrast of creamy custard and crunchy caramel top.
Notes
- If you do not have a kitchen torch, heat 1 cup sugar over medium-high heat in a pot until melted and amber colored to make dry caramel, then carefully pour over cold custards for a thicker crust layer.
- Flavor variations include using almond, coffee, or peppermint extracts instead of vanilla bean. Add extracts cautiously as strengths vary.
- Store crème brûlée covered in plastic wrap in the refrigerator for up to 1 week. Ensure custard cools to room temperature before wrapping and chilling.
- For even baking, using a kitchen scale to portion custards ensures uniform cook times and texture.
- Be careful when working with hot caramel; burns from caramel are intense and should be handled with caution.
- Ideal ramekin size is 3 ounces for proper custard thickness and caramelization.
- Chilling the custard well before torching is important to achieve a thick crackling crust without melting the custard underneath.
Nutrition
- Serving Size: 1 ramekin (about 3 oz)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 180 mg
