How to Make Classic Crème Brûlée

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 1 4 cup sugar + 4 teaspoons

• Dairy

  • 1 3/4 cups Heavy cream

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Description

Ingredients

• 1 + ¾ cups heavy cream
• 1 teaspoon vanilla extract or 1 vanilla bean.
• 4 large egg yolks
• ¼ cup sugar + 4 teaspoons for the tops

Directions

• Preheat the oven to 300 degrees F. Place 4 (5 - 6 ounce) ramekins in a roasting/baking pan.
• Fill a kettle and boil.
• Meanwhile, heat the cream in a small saucepan over medium-high heat (if using a vanilla bean - split it and scrape out the seeds - add them and the vanilla bean to the pot and whisk) until it just comes to a simmer then remove from heat. Let it cool down 5 - 10 minutes.
• Add the egg yolks to a large mixing bowl (preferably with a pouring spout) and use a fork to pick out any little white spots - discard them. Add the ¼ cup sugar and whisk until just combined.
• Whisk in one ladle of the warm cream to temper the eggs then whisk in two ladles. Slowly add the rest of the cream while whisking gently until well combined but not frothy.
• Stir in the vanilla extract if not using a vanilla bean.
• If you see little lumps in your custard then you should pour it through a wire mesh strainer before baking. If not, you can skip this step.
• Divide among the ramekins. Fill the pan with hot water coming ½ way up the sides of the ramekins.
• Bake 40 - 55 minutes until the custard is mostly set but still slightly jiggly in the center.
• Remove from the oven and take the ramekins out of the pan with a spatula - cool on wire racks for about 30 minutes then refrigerate until chilled completely about 3 hours.
• Right before serving sprinkle each one with 1 teaspoon sugar. Use a mini blow torch to caramelize the sugar - hold it a few inches away and move it slowly in circles until the sugar bubbles then turns golden.
• Let them cool off a few minutes before eating.