Description
Delight in this classic French dessert with a rich vanilla custard topped with a perfectly caramelized sugar crust.
Ingredients
Scale
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and the seeds from the vanilla bean (or extract), simmering gently. Remove from heat and cool slightly.
- In a mixing bowl, whisk the egg yolks, sugar, and salt until it’s pale and slightly thickened.
- Gradually pour the warm cream into the egg mixture, whisking continuously to avoid curdling the eggs.
- Strain the mixture through a fine-mesh sieve into a pitcher to catch any lumps.
- Place your ramekins in a baking dish. Pour the custard mixture into the ramekins, filling each about three-quarters full.
- Carefully pour hot water into the baking dish around the ramekins, creating a water bath.
- Bake for about 30 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the water bath and let cool to room temperature. Refrigerate for at least 2 hours before serving.
- When ready to serve, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch or broiler to caramelize the sugar until golden brown. Let it cool, then enjoy!
Notes
For best results, serve immediately after caramelizing. Top with fresh berries or whipped cream for an added touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 18g
- Sodium: 70mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg
Keywords: creme brulee, dessert, French dessert, custard, caramelized sugar