Classic Crème Brûlée
How to make classic Crème Brûlée with simple step by step instructions for a silky vanilla custard topped with a crackly caramelized sugar topping, with a kitchen torch, or under the broiler. Everyone should know how to make this epic dessert!
Servings: 6 servings
Equipment
- kitchen torch (optional)
- small oven proof ramekins
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 2 cups heavy cream or half and half
- 2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat the oven to 325F Set 4-6 oven proof ramekins in a square baking pan, or other pan that will fit them.
- Whisk the egg yolks with the sugar until smooth and lighter in color.
- Slowly whisk in the cream, salt, and vanilla.
- Fill the ramekins 7/8 of the way full. Note: I like to use a bowl with a spout to make filling easier.
- Add very hot water to the pan to come half way up the ramekins.
- Bake on the center rack for 40-45 minutes. The custard will still be wobbly, but it will firm up as it cools. Keep the custards in the pan with the water for an additional 15 minutes on the counter, then remove them to cool. Refrigerate for at least 4 hours or overnight.
- Sprinkle a scant teaspoon of granulated sugar evenly over the surface of each chilled ramekin. Use a kitchen torch to melt and caramelize the sugar. Do a test first to get used to how your torch works. Keep the flame moving in a circular motion until the whole surface has melted and turned golden. A little blackening is ok.
- Let the custards sit for 15 minutes before serving.
Nutrition
Calories: 381 kcal · Carbohydrates: 19 g · Protein: 4 g · Fat: 33 g · Saturated Fat: 19 g · Cholesterol: 239 mg · Sodium: 85 mg · Potassium: 75 mg · Sugar: 17 g · Vitamin A: 1339 IU · Vitamin C: 1 mg · Calcium: 67 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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