Desserts & Bakery · Free recipe
Creme Brulee
A luxurious vanilla custard with a crisp caramelized sugar crust that shatters under your spoon, elegant and impressive.
Step 1
Heat the oven to 325 F. Set four 6-ounce ramekins in a deep baking dish or roasting pan.
Step 2
Pour the cream into a saucepan. If using a vanilla bean, scrape the seeds into the cream and add the pod. Heat over medium until it just begins to steam and small bubbles appear at the edges, then remove from heat. Do not let it boil.
Step 3
If using vanilla extract, stir it in now. Remove the vanilla pod if you used one.
Step 4
In a bowl, whisk the egg yolks, 1/2 cup sugar, and salt for about 1 minute until pale and slightly thickened.
Step 5
Slowly pour the warm cream into the yolks in a thin stream while whisking constantly. Adding it slowly keeps the yolks from scrambling.
Step 6
Strain the mixture through a fine sieve into a large measuring cup to remove any lumps for a silky custard.
Step 7
Divide the custard evenly among the ramekins.
Step 8
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath cooks the custard gently and evenly.
Step 9
Bake for 35 to 45 minutes. The custards are done when the edges are set but the centers still jiggle like gelatin when the pan is nudged. A liquid center needs more time; a puffed, cracked surface means overbaking.
Step 10
Carefully remove the ramekins from the water bath and cool to room temperature, then refrigerate at least 4 hours or overnight until cold and firm.
Step 11
Just before serving, blot any moisture from the tops and sprinkle 1 tablespoon sugar evenly over each custard.
Step 12
Melt the sugar into a golden crust using a kitchen torch, moving it in small circles, or place under a broiler for 2 to 4 minutes watching constantly.
Step 13
Let the caramel harden for 2 minutes, then serve. Tap the top with a spoon to hear it crack.
Tips from the test kitchen
- Straining the custard is the secret to a perfectly smooth texture.
- Use a shallow, wide ramekin for a higher ratio of crackly caramel to custard.
