Classic Vanilla Bean Crème Brûlée

Three ramekins of creme brulee; one with the top cracked and a spoonful resting on top.

Classic crème brûlée is surprisingly easy to make - and less intimidating than flan with its scary flipping over step. Plus, you get to play with fire!

Course Dessert, Sweets

Cuisine French

Diet Gluten Free, Vegetarian

Prep Time 25

Cook Time 35

Cooling Time 3

Total Time 4

Servings servings

Calories 382kcal

Author Renee

Equipment

Ingredients

2 cups heavy cream
1 whole vanilla bean
6 large egg yolks
½ cup sugar plus more for caramelized topping

Instructions

Preheat oven to 310°F (155°C). Place a kettle of water on to boil.
Split vanilla bean, scrape seeds, and add both seeds and pod to warmed cream. Let steep 30 minutes.
Whisk egg yolks and sugar until pale and thick. Slowly add cream mixture, whisking to combine.
Strain custard through fine mesh sieve into a bowl.
Place ramekins in a 9x13 baking dish lined with a towel. Divide custard evenly into ramekins.
Pour hot water into the pan until halfway up ramekins.
Bake 25–35 minutes, until set around edges but slightly jiggly in center.
Cool 15 minutes in oven with door ajar, then transfer to wire rack.
Chill in the refrigerator for at least 2 hours (and up to 2 days).
Sprinkle tops with sugar. Using kitchen torch, caramelize in thin layers until golden and crisp.

Notes

Tips:

Strain custard twice for silky texture.
Always torch just before serving for best crunch.
If using broiler instead of torch, watch carefully—sugar burns fast!

Nutrition