Description
This Easy Vanilla Crème Brûlée recipe delivers a rich, creamy custard base infused with vanilla and topped with a perfectly caramelized sugar crust. Baked gently in a water bath, this classic French dessert is elegant yet simple to make at home, providing a delightful contrast between the smooth custard and crispy brûléed topping.
Ingredients
Custard:
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 6 egg yolks
- 1/3 cup granulated sugar
Topping:
- 4 tablespoons granulated sugar (for topping)
Additional:
- 1 kettle of hot water (for water bath)
Instructions
- Preheat oven and prepare water bath: Preheat your oven to 325°F. Bring a kettle or pot of water to a boil to prepare the water bath, which helps cook the custard evenly for a creamy texture.
- Heat cream and vanilla: In a saucepan over medium heat, combine 2 cups heavy cream and 1 teaspoon vanilla extract. Heat just until small bubbles appear around the edges—do not allow it to boil. Remove from heat and let it infuse for 5 minutes.
- Whisk egg yolks and sugar: In a medium bowl, whisk together 6 egg yolks and 1/3 cup granulated sugar until the mixture thickens and turns pale yellow, about 3-5 minutes. This helps create a smooth custard.
- Temper the eggs: Gradually pour the warm cream into the egg mixture in a slow stream, whisking constantly to prevent curdling. Strain through a fine-mesh sieve if needed to remove lumps and ensure silky custard.
- Fill ramekins and set up water bath: Divide the custard evenly among 4 shallow ramekins (6-8 oz each). Place them in a large baking dish and carefully pour boiling water into the dish until it reaches about ¾ up the sides of the ramekins to create a water bath.
- Bake the custard: Bake at 325°F for 30-35 minutes until the edges are set but the center still jiggles slightly like Jell-O. Avoid overbaking to keep the custard creamy. Remove from oven and water bath, cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Caramelize sugar topping: Before serving, sprinkle 1 tablespoon granulated sugar evenly over each chilled custard. Use a kitchen torch to melt and caramelize the sugar until golden and bubbly. Alternatively, place under your oven’s broiler on high for 1-2 minutes, watching closely to avoid burning. Allow to sit for 1 minute to harden the crispy shell.
- Serve: Serve immediately for the perfect crack of the brûlée. Optionally garnish with fresh berries.
Notes
- Ensure the cream does not boil to avoid curdling the custard.
- Whisk the egg yolk and sugar mixture thoroughly to achieve a pale, thick texture for a smooth custard.
- Tempering the eggs with warm cream is essential to prevent scrambling.
- Using a water bath helps cook the custard evenly and prevents cracking.
- Refrigerate overnight for best flavor and texture.
- If you don’t have a kitchen torch, the broiler method works well but watch carefully to avoid burning.
- Use fresh, high-quality vanilla extract for best flavor.
- Serve immediately after caramelizing to enjoy the crunchy sugar topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
