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Per serving
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- 1
Infuse cream
Preheat oven to 325°F. Heat cream with split vanilla bean (or extract) in saucepan until simmering. Remove from heat, cover, and steep 15 minutes.
- 2
Make custard
Whisk egg yolks, sugar, and salt until pale. Remove vanilla bean from cream. Slowly whisk hot cream into yolks (temper carefully to avoid scrambling).
- 3
Strain and divide
Strain custard through fine-mesh sieve. Divide among six 6-ounce ramekins placed in a roasting pan.
- 4
Bake in water bath
Pour hot water into roasting pan to come halfway up sides of ramekins. Bake 30-40 minutes until custards are set around edges but still jiggly in center. Remove from water bath and cool completely. Refrigerate at least 2 hours or overnight.
- 5
Caramelize sugar
Before serving, sprinkle 1 tablespoon sugar evenly over each custard. Use a kitchen torch to caramelize until golden and crisp. Let sugar harden for 1 minute before serving.
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Crème Brûlée
Created by: Gather
Ingredients
- 2 cup heavy cream
- 1 vanilla bean or vanilla extract
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/8 tsp salt
- 6 tbsp superfine or turbinado sugar for topping
Instructions
- Infuse creamPreheat oven to 325°F. Heat cream with split vanilla bean (or extract) in saucepan until simmering. Remove from heat, cover, and steep 15 minutes.
- Make custardWhisk egg yolks, sugar, and salt until pale. Remove vanilla bean from cream. Slowly whisk hot cream into yolks (temper carefully to avoid scrambling).
- Strain and divideStrain custard through fine-mesh sieve. Divide among six 6-ounce ramekins placed in a roasting pan.
- Bake in water bathPour hot water into roasting pan to come halfway up sides of ramekins. Bake 30-40 minutes until custards are set around edges but still jiggly in center. Remove from water bath and cool completely. Refrigerate at least 2 hours or overnight.
- Caramelize sugarBefore serving, sprinkle 1 tablespoon sugar evenly over each custard. Use a kitchen torch to caramelize until golden and crisp. Let sugar harden for 1 minute before serving.
Notes & Tips
The name means "burnt cream" in French. The contrast between creamy custard and crackly caramelized sugar is iconic! If you don't have a torch, you can use the broiler but watch carefully.