Description
A rich and creamy vanilla custard topped with caramelized sugar.
Ingredients
Scale
- 3 cups heavy cream
- 1 cup milk (preferably 2% or whole)
- 1 tablespoon vanilla bean paste
- 8 egg yolks
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/3 cup granulated sugar
Instructions
- In a medium saucepan, heat the cream and milk until just barely simmering and immediately remove from the heat. Stir in the vanilla bean paste.
- In a medium bowl, whisk the egg yolks and sugar together until well combined.
- Slowly ladle the hot cream mixture into the egg mixture while whisking constantly and quickly to temper the eggs.
- Preheat the oven to 325 degrees F. Place an oven rack in the middle position.
- Heat about 4 quarts of water until steaming.
- Place ramekins in a baking pan with at least 2-inch sides. If desired, place a thin towel in the bottom of the pan under the ramekins to prevent sliding.
- Ladle the cream mixture into 6 ramekins (about 7- to 8-ounce). If using flatter ramekins (4- to 5-ounce), you’ll get about 8 ramekins-full.
- Place the pan of filled ramekins on the oven rack and carefully pour the hot water into the pan around the ramekins until the water comes halfway up the sides.
- Bake the crème brûlée for 40 to 45 minutes for deep ramekins and 30 to 35 minutes for shallow ramekins, until the custard is set but still slightly jiggly in the center.
- Carefully remove the pan from the oven without splashing water into the baked crème brûlée.
- Using a large, flat spatula, remove the ramekins from the hot water and place on a cooling rack to cool completely.
- Once cooled, cover the ramekins and refrigerate until fully chilled, 6 hours or up to 3 days.
- About 30 minutes before serving, remove the ramekins from the refrigerator and blot the tops dry with a paper towel if needed. Sprinkle a tablespoon of granulated sugar over the top of each crème brûlée and tip the ramekin to scatter the sugar evenly.
- Using a kitchen torch on medium heat, run the torch slowly across the sugar until melted and caramelized.
- Serve immediately, or refrigerate uncovered for 30 to 45 minutes until ready to serve.
Notes
- For a more intense vanilla flavor, you can substitute 1 whole vanilla bean instead of vanilla bean paste.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 30g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg