Classic Crème Brûlée Recipe

Ingredients

For the Custard:

• 2 cups heavy cream

• 1 vanilla bean (or 1–1.5 tsp vanilla extract)

• 5 large egg yolks

• ½ cup granulated sugar

• Pinch of salt

For the Caramelized Top:

• 3–4 tablespoons granulated sugar (for torching)

Optional Garnish:

• Fresh berries (raspberries, blackberries, blueberries)

• Fresh mint leaves

• Powdered sugar

Instructions

1. Prepare the Oven

• Preheat your oven to 325°F (160°C).

• Place 4–6 ramekins in a deep baking dish or roasting pan.

2. Heat the Cream

• In a saucepan, add the heavy cream and split vanilla bean (scrape the seeds inside and drop the pod in too).

• Heat over medium until the cream is steaming, but not boiling.

• Turn off the heat, cover, and let it sit 10–15 minutes for the vanilla to infuse.

(If using vanilla extract, add it after heating.)

3. Make the Custard Base

• In a bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.

• Slowly pour the warm cream into the yolk mixture while whisking constantly to prevent scrambling.

• Strain the mixture through a fine sieve to get rid of bubbles or any cooked egg bits.

4. Fill the Ramekins

• Divide the custard evenly among the ramekins.

• Remove bubbles on the surface with a spoon or kitchen torch for a smoother top.

5. Bake in a Water Bath

• Pour hot water into the baking dish around the ramekins, halfway up the sides.

• Bake for 30–40 minutes, or until the custard is set but still slightly wobbly in the center.

6. Chill the Custard

• Remove ramekins from the water bath and let cool to room temperature.

• Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.

7. Caramelize the Sugar

• Sprinkle 1 teaspoon of sugar evenly over each chilled custard.

• Use a kitchen torch to melt and caramelize the sugar until it becomes a golden, glass-like crust.

• Let it harden for 1–2 minutes before serving.

8. Garnish & Serve

Top with fresh berries, mint leaves, and a dusting of powdered sugar if desired.
Serve immediately for the perfect contrast of cold creamy custard and hot crunchy caramel.