Crème Brûlée

Crème brûlée is the perfect combination of silky-smooth custard and a crisp, caramelized sugar topping that cracks beautifully with every spoonful. This timeless French dessert may look sophisticated, but it’s surprisingly simple to make at home. With just a handful of ingredients—rich heavy cream, egg yolks, sugar, and vanilla—you can create a luxurious treat that’s perfect for a special occasion or an indulgent night in. The gentle baking process ensures a velvety texture, while the final touch of caramelized sugar adds a satisfying crunch.

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Cool Time: 2 hours
Total Time: 2 hours 55 minutes

Ingredients:

2 cups heavy cream
1/2 teaspoon vanilla extract
4 large egg yolks
1/2 cup granulated sugar, divided
1/8 teaspoon salt
1-2 tablespoons granulated sugar for caramelizing

Instructions:

Preheat the Oven: Preheat your oven to 325°F (160°C).
Prepare the Cream:
- Pour the heavy cream into a medium saucepan.
- Heat the cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove from heat and stir in the vanilla extract.

Prepare the Custard:
- In a large bowl, whisk together the egg yolks, 1/4 cup of granulated sugar, and salt until the mixture becomes pale and thick.

Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

Strain and Pour:
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.

Pour the custard mixture evenly into 4 (6-ounce) ramekins.

Bake the Custards:
- Place the ramekins in a large baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven.
- Bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.

Chill:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled.
Caramelize the Sugar:
- Just before serving, sprinkle a thin, even layer of the remaining 1/4 cup granulated sugar over the top of each custard.

Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, you can place the ramekins under a broiler set on high for 1-2 minutes, watching carefully to prevent burning.