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Recipes > Classic Creme Brulee > ?srsltid=AfmBOorDULZ1O9RHZOd1QgQTFeZfC80JnrUWx3v7RFewjnF9lE DUhET

Classic Crème Brûlée

Crème brûlée is a beloved classic dessert with a caramelized sugar crust that covers a creamy custard below. The custard is the epitome of simple elegance — it’s truly timeless and always impressive. Plus, it's ideal for preparing ahead and caramelizing the sugar just before serving.

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Prep

20 mins

Bake

28 - 35 mins

Total

1 hr 48 mins

Yield

4 servings

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Ingredients

Ingredients:

  • Heavy Cream — 2 cups (454g), or 1 cup (227g) half & half plus 1 cup (227g) heavy cream
  • Granulated Sugar — 5 tablespoons (71g)
  • Large Egg Yolks — 4
  • Vanilla Bean Paste — 1 teaspoon
  • Granulated Sugar or Coarse Sparkling Sugar — 3 tablespoons (39g)

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Instructions

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  1. Preheat the oven to 350°F.
  2. Pour the cream into a 1-quart saucepan, and heat the cream just until it almost comes to a boil. Remove it from the heat.
  3. Whisk together the sugar and egg yolks until the sugar dissolves.
  4. Add the hot cream a little at a time; mix well.
  5. Stir in the vanilla bean paste.
  6. Pour the custard through a fine sieve or strainer, and pour it into 1/2-cup capacity ramekins about 2″ tall.
  7. Place the molds or ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the dishes.
  8. Bake until the custard is set but still a bit jiggly in the center, about 30 minutes.
  9. Remove the dishes from the water and let cool completely. Refrigerate for 1 to 2 hours, or up to overnight; no need to cover.
  10. To serve, sprinkle the sugar evenly over the custards. For easiest caramelizing, run a torch evenly over the tops of the custards until the sugar is a deep golden brown. Or caramelize the sugar by placing molds or ramekins under your oven’s broiler; watch carefully, as a broiler element can turn sugar from browned to burned quickly.
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CASTER SUGAR 1KG (#1417)

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VANILLA BEAN POD (VANILLA STICKS) 10CM/13CM (PACX2STICK) (#12013)

12.55

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