Creme Brulee
Silky vanilla custard baked in ramekins with a crackly caramelized sugar top. Mostly hands-off — the chill does the work.
- Total time
- 180 min
- Servings
- 4
- Calories
- 600
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Preheat the oven to 300°F. Heat 2 cups heavy cream in a saucepan until steaming with small bubbles at the edges, about 5 minutes.
Step 2
Whisk 5 egg yolks, 1/3 cup of the sugar and 1 tsp vanilla extract in a bowl until pale and slightly thick, about 2 minutes.
Step 3
Slowly pour the hot cream into the yolks while whisking constantly so the eggs don't scramble, until smooth.
Step 4
Divide between 4 ramekins set in a deep baking dish, then pour in enough hot water to come halfway up their sides.
Step 5
Bake 30-35 minutes until the edges are set but the centers still wobble softly, like set jelly.
Step 6
Lift the ramekins out, cool 20 minutes, then chill at least 2 hours until completely cold.
Step 7
Sprinkle 1 tbsp sugar over each custard and broil 2-3 minutes until deep amber; rest 5 minutes so the top hardens.
Tools you’ll need
- ramekins
- deep baking dish
- saucepan
- whisk
- kitchen torch or broiler
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