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Perfect Vanilla Crème Brûlée

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A rich and creamy vanilla crème brûlée with a perfectly caramelized sugar crust. This classic French dessert is made with simple ingredients and offers an elegant finish to any meal.

Ingredients

  • 2 cups heavy cream
  • 1 vanilla bean or 1 tbsp vanilla extract
  • 5 large egg yolks
  • 1/2 cup granulated sugar (plus extra for topping)
  • A pinch of salt

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. In a saucepan, heat the cream and vanilla bean (or extract) over medium heat until it just begins to simmer. Remove from heat and let it steep for 10-15 minutes. If using a vanilla bean, remove it and scrape the seeds into the cream.
  3. In a separate bowl, whisk together the egg yolks, sugar, and salt until well combined but not frothy.
  4. Slowly pour the warm cream into the egg mixture while whisking continuously to temper the eggs.
  5. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl with a spout.
  6. Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins to create a water bath.
  7. Bake for 30–40 minutes until the edges are set but the centers still slightly jiggle.
  8. Carefully remove the ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
  9. Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.
  10. Let the brûlée sit for a minute before serving so the top hardens completely.

Notes

  • Use a kitchen torch for best results when caramelizing the sugar top.
  • If you don’t have a torch, you can use your oven broiler, watching carefully.
  • Do not overbake — the custard should still have a slight jiggle in the center.
  • Use good quality vanilla for the best flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/perfect-vanilla-creme-brulee/