Creme Brulee Recipe
This classic Creme Brulee Recipe features velvety custard baked under a crisp layer of caramelized sugar, blending creamy richness with a gossamer sugar sheath for a show-stopping dessert.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks room temperature
- 1/4 cup granulated sugar
- 1 vanilla bean vanilla bean split and seeds scraped
- Pinch fine sea salt balances sweetness
Instructions
- Set oven to 325°F. Arrange ramekins in a baking dish. Bring water to a simmer for a water bath.
- Combine cream, vanilla seeds, and pod in a saucepan. Bring to a simmer, then steep for 15 minutes.
- Whisk egg yolks, sugar, and salt until pale and thickened.
- Slowly pour warm cream into yolks, whisking constantly to prevent curdling. Strain if needed.
- Divide custard among ramekins. Place in baking dish and pour water around to come halfway up.
- Bake until edges are set but centers wobble, about 35 minutes.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Sprinkle sugar atop custard. Use a torch in slow circles until golden and crisp.
- Bring to the table immediately and enjoy the crisp sugar top.
Notes
For a dairy-free version, swap cream for full-fat coconut milk. Use fresh eggs for a richer hue and flavor. Add fresh berries or citrus zest for extra flair.
Love this recipe?Follow us at @thenandnowspace for more