Creme Brulee: Silky French Dessert with Crackly Caramel Top
Crack into the caramelized top of crème brûlée, revealing silky vanilla custard bliss beneath.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 360 ml heavy cream or thickened cream (1 1/2 cups)
- 180 ml whole milk (3/4 cup)
- 5 large egg yolks
- 1 tsp vanilla extract (or 1 vanilla bean, split and scraped)
- 50 g granulated sugar (1/4 cup), for the custard
- 6 tbsp caster sugar or superfine sugar, for torching
Instructions
- 1
Preheat the oven to 320°F (160°C).
- 2
In a small saucepan, heat the cream, milk, and vanilla extract (or vanilla bean and seeds). Warm gently over medium heat until steaming, but do not boil. Remove from the heat.
- 3
In a large heatproof bowl, whisk the egg yolks and sugar together until lightened in color and slightly thickened.
- 4
Add a splash of the warm cream mixture into the yolks and whisk until smooth (this tempers the eggs). Slowly stream in the rest of the cream mixture while whisking constantly.
- 5
Strain the custard through a fine-mesh sieve into a jug or bowl to remove any lumps.
- 6
Divide the custard evenly between 6 medium ramekins. Place the ramekins in a large baking dish and fill the dish halfway with hot water to create a water bath.
- 7
Bake for 30–35 minutes, or until the custards are just set but still slightly wobbly in the center.
- 8
Remove from the oven, carefully lift the ramekins out of the water bath, and let cool to room temperature. Cover with cling wrap and refrigerate for 4–6 hours, or overnight.
- 9
When ready to serve, sprinkle 1 tablespoon of caster sugar evenly over each custard. Use a kitchen blowtorch to caramelize the sugar until golden brown and crisp.
- 10
Serve immediately and crack through the caramelized sugar top with a spoon.