Vanilla Crème Brûlée

5 from 4 ratings

This is the best Vanilla Crème Brûlée recipe because the custard is light, creamy, and silky—with that satisfying crack from the caramel top! An easy fine-dining-level crème brûlée you can make at home!

Prep Time15

Cook Time30

Chill2

Total Time45

Course: Dessert

Cuisine: French

Servings: people

Author: Chef Lindsey

Ingredients

2 cups heavy cream
6 tablespoons sugar divided
¼ teaspoon kosher salt
½ vanilla bean scraped
1 whole egg large
1 egg yolk large
1 teaspoon vanilla extract
¼ cup granulated sugar for topping, will be the part that you brûlée

US Customary - Metric

Instructions

Crème Brûlée Base:

Preheat the oven to 325°F.
In a saucepan, combine cream, half the sugar(not including the sugar set aside for the topping), salt, and split and scraped vanilla bean. Cook on medium heat until the mixture boils.
When the cream mixture is close to boiling, in a large bowl whisk together the egg, egg yolk, and the remainder of the sugar (not including the sugar set aside for the topping) until the mixture is lightened slightly. This technique is called blanchir, which means “to whiten” in French.
Once the cream mixture has come to a boil, slowly add the cream into the egg mixture while you continue to whisk. Continue to add the cream slowly until all of the cream has been added. This is how you temper your eggs. This process is found in most stirred and baked custard recipes.
Whisk in the vanilla extract and skim off the foam. This can be done with a spoon or plastic wrap. This will prevent a weird texture when the crème brûlée is baked.
Divide between your choice of ramekins. Make sure they are all at an equal level so they all bake at the same rate.

Baking Crème Brûlée:

Place the filled ramekins in a large, deep oven-safe dish or roasting pan. To get the last bit of bubbles off the top, quickly torch the top, moving quickly, this will pop them instantly.
Cover the entire large dish with aluminum foil. There should be an overhang to keep too much air from coming in. Pull pack one corner so you can see.
Holding the baking dish level transfer to the middle rack of the preheated oven, you don’t want it next to the broiler. Through the corner, pour hot water into the dish. The water level should be halfway up the sides of the ramekins. Replace the corner of the foil, making sure it’s fully sealed.
Bake for about 20-30 minutes until the center jiggles like jello and is no longer liquid. Another test is using a small spoon and placing it on top. If it can hold the weight, it is done. I am partial to the jiggle test, though.
Once baked, remove the ramekins carefully using kitchen tongs and towels. Place them on a baking dish or a sturdy cooling rack.
Allow to cool at room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, but ideally overnight.
When ready to serve, sprinkle about ½ a teaspoon of sugar on top of the custard. The amount will depend on the surface area of the ramekin you choose. Then tilt the ramekin to coat the top evenly.
Start melting the sugar with the kitchen torch on low and a little further away. Gradually move the torch closer and increase the speed until a nice dark caramel is formed on the surface. Allowing the caramel to set should only take about 3 minutes, depending on the temperature of your room. Serve immediately!

Video

Notes

Yield – 6 crème brûlées

Presentation – Use any shape of ramekins you would like! For best results you want to brûlée the sugar right before you serve.

Flavor Tips – Don’t boil your vanilla extract, it will dampen the flavor.

Storage – Store crème brûlée in the refrigerator for up to 1 week. Allow crème brûlée to cool to room temperature, wrap in plastic wrap and place in the fridge.

Nutrition