Crème Brûlée
Silky vanilla custard with a crackling caramelized sugar crust.
Details
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 1 tbsp extract)
- 4 egg yolks
- 1/3 cup sugar (plus extra for topping)
Instructions
- 1
Heat cream with vanilla until hot.
- 2
Whisk yolks and sugar. Slowly temper with hot cream.
- 3
Pour into ramekins.
- 4
Bake in a water bath at 150°C (300°F) for 35-40 mins until set but jiggly.
- 5
Chill for at least 2 hours.
- 6
Sprinkle sugar on top and torch until caramelized.
About This Recipe
Crème brûlée, a quintessential French dessert, captivates with its exquisite play of textures and subtle elegance. While its exact origins are debated, with similar "burnt cream" dishes appearing in England (burnt cream) and Spain (crema catalana), the modern iteration of crème brûlée, distinguished by its delicate vanilla custard and dramatic caramelized sugar crust, was firmly established in French culinary tradition. What makes this dessert truly special is the delightful contrast: a cool, silky-smooth custard base yielding to the satisfying crack of a brittle, warm sugar shell. Achieving this perfection relies on precise techniques: infusing the heavy cream gently to extract the vanilla's full aroma, tempering egg yolks carefully to prevent scrambling, and baking the custards in a water bath (bain-marie) at a low temperature to ensure a velvety, even set without curdling. For the most profound flavor, a split vanilla bean is paramount, though high-quality vanilla extract can be substituted. Common variations include infusing the cream with espresso, lavender, or citrus zest, or using demerara sugar for a more robust crust. Serve these individual custards slightly chilled, ideally accompanied by fresh berries or a delicate shortbread for a truly indulgent experience.
Tips & Tricks
- • To achieve a perfectly silky custard, ensure your water bath is hot, but not boiling, when placing the ramekins, and that the water level reaches at least halfway up the sides to ensure gentle, even cooking and prevent curdling.
- • For an aromatic variation, infuse your heavy cream with a strip of orange peel, a few coffee beans, or a sprig of fresh lavender instead of vanilla, allowing it to steep for 15-20 minutes before straining.
- • The custard base can be prepared, baked, and chilled for up to two days in advance; only brûlée the sugar topping just before serving to preserve its crisp texture.
- • Serve crème brûlée slightly chilled, ideally with a side of fresh raspberries or sliced strawberries to provide a tart counterpoint that beautifully complements the rich, sweet custard.
Nutrition Facts
Per serving (approximate)