There’s something so comforting about a truly silky classic Crème Brûlée that gentle vanilla custard, the shattering caramel top, and the feeling that you made something timeless and elegant with your own hands. Let me guide you through a version that’s wonderfully simple and always turns out luxuriously smooth.
Ingredients
- 2 cups heavy cream
- 1 whole vanilla bean (or 2 tsp vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
- Extra granulated sugar for torching the tops
Optional swap: Use vanilla paste for those pretty specks without needing a whole bean.
Steps
- Warm the cream.
In a saucepan, heat the cream with the split vanilla bean until just steaming. Don’t let it boil gentle warmth is all you need. - Whisk the yolks.
In a bowl, whisk egg yolks, sugar, and salt until pale and smooth. It should look creamy, not frothy. - Temper the eggs.
Slowly pour the warm cream into the yolks while whisking. Don’t rush this prevents curdling and keeps the custard silky. - Strain and pour.
Strain the mixture into a measuring cup to catch any bubbles or bits of vanilla pod. Pour into 4–6 ramekins. - Bake gently.
Place the ramekins in a baking dish and pour hot water around them until it reaches halfway up the sides. Bake at 325°F for 30–40 minutes, just until the centers jiggle like soft jelly. - Chill.
Let the custards cool, then refrigerate for at least 2 hours. This is where the magic thickens. - Brûlée the tops.
Sprinkle a thin, even layer of sugar and torch until the surface turns golden and crisp. Don’t worry if it melts unevenly at first it evens out beautifully as it cools.
Chef’s Tips
- If your custard bubbles in the oven, it’s too hot the water bath protects it, so keep it topped up.
- A thin sugar layer gives the best crack; too much sugar makes the top chewy.
- For an extra-smooth custard, tap the filled ramekins lightly to release air bubbles before baking.
Variations
- Espresso Brûlée: Add 1 tsp instant espresso to the warm cream.
- Citrus Kiss: Stir in 1 tsp orange or lemon zest before straining.
- Honey Vanilla: Replace 2 tbsp of the sugar with honey for a softer sweetness.