Classic Vanilla Bean Crème Brûlée (With Crackly Top!)
Homemade Crème Brûlée is one of my favorite easy desserts to make at home! That's right, this show stopping dessert is deceptively simple. Imagine a velvety custard base with an earth shatteringly crispy sugar topping that is almost as fun to break into with a spoon as it is to eat. If you have access to a vanilla bean, it really takes the flavor to another level! Gluten-free.
Servings: 4 servings
Calories: 524kcal
Equipment
4 ramekins
9x9 baking pan
Kettle
Ingredients
- 2 cups (473ml) heavy cream
- ¼ cup (50g) granulated sugar, plus ¼ cup more for the topping
- Pinch of kosher salt
- 5 large egg yolks, room temperature
- 1 vanilla bean
- Hot water
Instructions
- Prepare the ramekins. Preheat an oven to 300°F with a rack in the center position. Place 4 ramekins in a 9x9 baking pan. Bring a large kettle of water to a boil.
- Warm the cream mixture. Combine 2 cups (473ml) heavy cream, ¼ cup (50g) granulated sugar, and a pinch of kosher salt in a medium saucepan, then set over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
- Mix in the egg yolks. Place 5 room temperature egg yolks in a large mixing bowl, then whisk. Slowly add the warmed cream mixture a little at a time, whisking constantly, until the cream is fully incorporated into the egg yolks. Place the fine mesh strainer over a large measuring cup (or bowl with spout), then strain the cream mixture.
- Add vanilla bean. Using a sharp knife, cut the vanilla bean in half lengthwise, leaving the very top connected. Use the back of the knife to scrape out all of the seeds. Add this to the cream mixture, then stir well.
- Bake the custards. Divide the mixture evenly between the four ramekins. Pour enough hot water into the baking dish so that it reaches at least halfway up the sides of the ramekins. Carefully place in an oven and bake for 25-35 minutes, or until the custards are just set. To check if they’re done, give the baking dish a little shake – only the center of the custard should jiggle slightly. (Note: times may vary based on the depth of the ramekin used).
- Refrigerate until needed. Carefully transfer the custards to a wire rack to cool completely, about 4 hours. Cover each with plastic wrap, then refrigerate for at least a few hours, or until needed. These can be made ahead at this point up to 2 days in advance.
- Brulée the top. When ready to serve, evenly sprinkle 1 Tbsp of sugar on top of each custard, rotating the ramekin as needed to cover as much surface area as possible. Use a kitchen torch to melt the sugar, which will then bead and solidify. Continue with the blow torch until the sugar caramelizes, turns golden brown, and forms a hard crust. Serve immediately!
Notes
- Optional: serve with fresh raspberries or other berries to cut the richness of the dessert!
- If you don’t have a vanilla bean, you can substitute with 2 tsp pure vanilla extract or 1 tsp vanilla bean paste.
- Make the custards up to 2 days in advance. Brûlée the top just before serving for the best crunch.
- Leftovers can chill in the fridge for up to 2 days, though the sugar crust may soften.
- Freezing is not ideal as it alters the custard's silky texture.
- To caramelize sugar without a kitchen torch:
- Follow instructions until the custards are baked and completed chilled. Place your oven rack at the very top—about 4 to 6 inches from the broiler—and preheat on high for 10 minutes.
- Next, sprinkle sugar evenly over your crème brûlée. Slide it under the broiler for 5 to 10 minutes until the sugar fully melts and most of it caramelizes, turning a beautiful golden hue. Rotate the pan occasionally for even browning. Allow it to cool on a wire rack for 1 minute so the sugar hardens into a crisp shell, then serve immediately.
Nutrition
Calories: 524kcal | Carbohydrates: 17g | Protein: 7g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 364mg | Sodium: 42mg | Potassium: 136mg | Sugar: 16g | Vitamin A: 2055IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
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