Crème Brûlée
A silky vanilla custard with a thin, crackling layer of caramelized sugar.
Serves 6
Prep 15 min
Cook 45 min
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split, or 2 teaspoons vanilla extract
- 5 egg yolks
- 1/3 cup sugar
- 1 pinch salt
- 6 tablespoons sugar, for topping
Steps
Step 1. Heat the oven to 325°F. Warm the cream with the vanilla bean until steaming. Do not boil.
Step 2. Whisk the yolks, sugar, and salt until pale. Slowly whisk in the warm cream. Strain.
Step 3. Pour into six ramekins set in a roasting pan. Add hot water halfway up the sides.
Step 4. Bake for 35 to 40 minutes until just set with a slight wobble. The custard is cooked through at 170°F. Cool, then chill for at least 4 hours.
Step 5. Sprinkle each with 1 tablespoon of sugar and caramelize with a torch or under a hot broiler. Serve within the hour.
Where this recipe comes from
Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.